2.4.4. Texture

Crumb texture was determined using a TA-XT2i Texture Analyser (Stable Micro Systems, Surrey, UK) equipped with a 25 kg load cell. A two-compression test with a strain of 40%, test speed of 5 mm/s, a trigger force of 0.05 N and a waiting time of 5 s between the two compressions was chosen. A 35 mm cylindrical probe was used in the analysis. Bread slices with a thickness of 25 mm were measured and the crumb hardness and the crumb resilience was analysed on the day of baking. Crumb hardness was calculated as the maximum force of the 1st compression and crumb resilience was calculated by dividing the upstroke energy of the first compression by the down stroke energy of the first compression. Bread staling was determined by measuring the crumb hardness over five days. The staling rate was determined as reported by Sahin et al. [37].