Table 3.

Pearson correlation between bread characteristics

Bread characteristics	Quality	Crumb firmness	Form and shape	Bottom surface	Upper surface	Firmness and softness	Chewing ability	Porosity	Odor, flavor and taste
Quality	1	− 0.681**	0.057	0.150	0.314	0.331	0.336	0.494	0.341
Crumb firmness	− 0.681**	1	− 0.533	− 0.315	− 0.109	0.099	− 0.162	− 0.312	− 0.293
Bread shape	0.057	− 0.533	1	0.850*	0.295	− 0.112	0.398	0.474	0.434
Bottom surface	0.150	− 0.315	0.850*	1	0.656	0.338	0.773	0.797	0.761
Upper surface	0.314	− 0.109	0.295	0.656	1	0.902*	0.768	0.633	0.847*
Firmness and softness	0.331	0.099	− 0.112	0.338	0.902*	1	0.711	0.533	0.768
Chewing ability	0.336	− 0.162	0.398	0.773	0.768	0.711	1	0.953**	0.968**
Porosity	0.494	− 0.312	0.474	0.797	0.633	0.533	0.953**	1	0.894*
Odor flavor and taste	0.341	− 0.293	0.434	0.761	0.847*	0.768	0.968**	0.894*	1

*: Correlation is significant at the 0.05 levels

**: Correlation is significant at the 0.01 levels