Table 3.
Specific volume, crust color, C-cell properties, and texture profile analysis (TPA) data of bread with the addition of wheat bran extract (WBE).
| Bread Type | Control | 2.5% WBE | 5% WBE | 7.5% WBE |
|---|---|---|---|---|
| Specific volume (cm3/g) | 4.18 ± 0.00 c | 4.30 ± 0.02 c | 4.52 ± 0.05 b | 4.84 ± 0.02 a |
| L* | 65.57 ± 0.13 a | 66.37 ± 0.68 a | 64.64 ± 0.75 a | 64.72 ± 0.91a |
| a* | 1.52 ± 0.06 b | 1.56 ± 0.04 b | 1.73 ± 0.08 b | 2.08 ± 0.10 a |
| b* | 16.31 ± 0.06 b | 16.45 ± 0.48 b | 17.39 ± 0.44 b | 18.69 ± 0.34 a |
| E | 67.59 ± 0.12 a | 68.39 ± 0.77 a | 66.96 ± 0.75 a | 67.40 ± 0.88 a |
| Number of cells/areas (mm2) | 0.66 ± 0.05 a | 0.71 ± 0.06 a | 0.67 ± 0.10 a | 0.65 ± 0.04 a |
| Area of cells (%) | 49.53 ± 0.68 a | 49.73 ± 0.57 a | 49.88 ± 0.62 a | 50.30 ± 0.84 a |
| Wall thickness (mm) | 0.45 ± 0.02 a | 0.43 ± 0.02 a | 0.45 ± 0.03 a | 0.45 ± 0.01 a |
| Cell diameter (mm) | 1.88 ± 0.06 a | 1.82 ± 0.19 a | 1.89 ± 0.22 a | 1.91 ± 0.06 a |
| TPA on the same day | ||||
| Hardness (N) | 2.55 ± 0.01 a | 2.69 ± 0.17 a | 2.45 ± 0.27 a | 2.45 ± 0.15 a |
| Springiness (%) | 168.59 ± 2.13 a | 131.06 ± 24.53 a | 150.15 ± 17.19 a | 154.33 ± 10.08 a |
| Gumminess (N) | 2.12 ± 0.08 a | 2.01 ± 0.09 a | 1.87 ± 0.17 a | 1.90 ± 0.12 a |
| Chewiness (N) | 3.57 ± 0.10 a | 2.63 ± 0.48 b | 2.84 ± 0.54 ab | 2.92 ± 0.19 ab |
| TPA after two days | ||||
| Hardness (N) | 8.16 ± 0.48 a | 7.01 ± 0.64 b | 6.95 ± 0.27 b | 7.75 ± 0.16 ab |
| Springiness (%) | 111.84 ± 20.28 a | 116.64 ± 19.35 a | 97.46 ± 2.73 a | 101.38 ± 6.76 a |
| Gumminess (N) | 4.74 ± 0.19 a | 4.22 ± 0.54 ab | 3.90 ± 0.37 b | 4.38 ± 0.11 ab |
| Chewiness (N) | 5.27 ± 0.72 a | 4.93 ± 1.06 a | 3.81 ± 0.46 a | 4.44 ± 0.28 a |
WBE, wheat bran extract; 2.5–7.5% WBE, bread slices made from control flour with 2.5–7.5% WBE addition. Values in the same row with different letters differ significantly (p < 0.05).