Using MR-FTIR and Texture Profile to Track the Effect of Storage Time and Temperature on Pita Bread Staling

Table 2

Various textural properties of PB.

Storage time (h)	25% force (N)		Time to rupture (s)		Tearing force (N)		Force at failure (N)
	(23°C)	(−18°C)	(23°C)	(−18°C)	(23°C)	(−18°C)	(23°C)	(−18°C)
2	6.3 (0.12)	6.3 (0.12)	9.0 (1.20)	9.0 (1.20)	0.85 (0.09)	0.85 (0.08)	48.5 (4.7)	48.7 (4.7)
24	10.4 (1.38)	8.2 (0.91)	2.5 (0.21)	6.0 (0.52)	0.84 (0.07)	0.93 (0.07)	48.7 (5.2)	48.6 (4.2)
48	15.2 (1.14)	7.9 (1.04)	-	-	-	-	47.8 (6.2)	48.6 (3.9)
72	13.6 (3.09)	10 (0.81)	0.30 (0.02)	4.9 (0.42)	0.50 (0.04)	0.61 (0.05)	44.8 (5.3)	48.1 (6.2)
96	17.2 (4.27)	9.9 (2.57)	0.29 (0.03)	3.4 (0.31)	0.57 (0.06)	0.39 (0.04)	-	-

(standard deviation).