. 2023 May 15;11(8):4678–4687. doi: 10.1002/fsn3.3430

TABLE 4.

Changes in texture parameters of breads containing a mixture of oleaster and BC flours during storage.

Sample	Day	Hardness (N)	Springiness (mm)	Cohesiveness	Chewiness (mj)
T₁	1	1.58 ± 0.38^de	5.99 ± 0.45^abc	0.57 ± 0.03^ab	5.72 ± 1.27^de
T₁	4	1.75 ± 0.47^de	5.55 ± 0.32^bc	0.55 ± 0.03^ab	4.70 ± 1.77^e
T₁	6	2.96 ± 0.6^bc	5.78 ± 0.40^bc	0.56 ± 0.05^ab	9.54 ± 2.59^bc
T₂	1	1.98 ± 0.48^de	5.38 ± 0/26^bc	0.5 ± 0/04^bcd	5.91 ± 1.71^cde
T₂	4	2.91 ± 0.56^bc	5.88 ± 0.34^b	0.53 ± 0.04^abc	7.62 ± 1.04^bcde
T₂	6	4.88 ± 0.65^a	5.90 ± 0.21^b	0.5 ± 0.03^bcd	10.02 ± 1.9^ab
T₃	1	1.18 ± 0.12^e	5.85 ± 0.18^bc	0.59 ± 0.03^a	4.26 ± 1.1^e
T₃	4	2.24 ± 0.62^cde	5.22 ± 0.7^c	0.47 ± 0.01^cd	5.38 ± 1.45^de
T₃	6	3.45 ± 0.27^b	5.94 ± 0.3^abc	0.43 ± 0.04^d	8.85 ± 1.35^bcd
T₄	1	2.18 ± 0.15^cde	6.63 ± 0.38^a	0.6 ± 0.04^a	8.57 ± 1.27^bcd
T₄	4	2.33 ± 0.47^cd	5.91 ± 0.51^abc	0.57 ± 0.09^ab	8.7 ± 1.41^bcd
T₄	6	5.11 ± 0.71^a	5.73 ± 0.24^bc	0.48 ± 0.06^bcd	12.97 ± 2.97^a

Note: T₁: Control, T₂: 0.75% OL flour + 0.75% BC flour, T₃: 1% OL flour + 1% BC flour, T₄: 1.25% OL + 1.25% BC flour. Results are presented as a mean value ± SD, the different superscript letters are significant in the same column (p < .05).