Table 2.

Effects of KS substitution on the textural properties and mixolab parameters of flours and the baking properties and textural properties of breads.

			WF	KF10	KF15	KF20
Dough	Textural properties	Hardness (g)	178.30 ± 13.02c	199.12 ± 15.19bc	212.05 ± 7.15b	238.99 ± 7.03a
		Adhesiveness	−96.36 ± 67.95a	−296.00 ± 28.66b	−288.97 ± 32.58b	−315.06 ± 14.82b
		Cohesiveness	0.57 ± 0.03b	0.69 ± 0.02a	0.66 ± 0.03ab	0.63 ± 0.04b
		Resilience	0.59 ± 0.04b	0.64 ± 0.02a	0.62 ± 0.02ab	0.57 ± 0.03b
	Mixolab parameters	C1 (N.m)	1.10 ± 0.03a	1.10 ± 0.02a	1.09 ± 0.01a	1.10 ± 0.02a
		C2 (N.m)	0.48 ± 0.00a	0.28 ± 0.01b	0.24 ± 0.01c	0.22 ± 0.01d
		C3 (N.m)	1.52 ± 0.00bc	1.49 ± 0.02c	1.57 ± 0.04ab	1.62 ± 0.01a
		C4 (N.m)	1.37 ± 0.02b	1.43 ± 0.01ab	1.5 ± 0.06a	1.49 ± 0.00a
		TF (min)	5.03 ± 0.28a	2.07 ± 0.69b	1.23 ± 0.57b	0.93 ± 0.13b
		TS (min)	10.60 ± 0.14a	8.45 ± 0.21b	4.90 ± 0.85c	3.65 ± 0.21c
		C1-C2 (N.m)	0.61 ± 0.03c	0.82 ± 0.02b	0.86 ± 0.01ab	0.88 ± 0.01a
Bread	Baking properties	Width/height ratio	0.99 ± 0.01a	1.03 ± 0.02b	1.13 ± 0.03c	1.30 ± 0.04c
		SV (mL/g)	3.71 ± 0.08a	3.59 ± 0.05a	3.29 ± 0.15b	2.67 ± 0.13c
		Dough mass (g)	243.33 ± 0.58a	244.50 ± 0.50a	243.67 ± 1.04a	244.67 ± 1.04a
		Bread mass (g)	219.83 ± 1.04c	221.33 ± 1.44bc	222.50 ± 0.50b	225.00 ± 0.50a
		Baking loss (%)	9.66 ± 0.32a	9.27 ± 0.46ab	8.89 ± 0.28b	8.37 ± 0.68c
		Air-cell ratio (%)	23.97 ± 0.16d	32.21 ± 0.10c	36.26 ± 0.23b	38.74 ± 0.34a
	Textural properties	Hardness (g)	57.83 ± 8.35c	87.51 ± 0.98b	91.80 ± 7.74b	149.58 ± 3.88a
		Springiness	1.78 ± 0.09a	1.37 ± 0.22b	1.36 ± 0.26b	0.98 ± 0.01c
		Cohesiveness	0.81 ± 0.02a	0.73 ± 0.00ab	0.74 ± 0.04ab	0.66 ± 0.08c
		Gumminess	46.80 ± 5.49c	63.85 ± 0.29b	68.27 ± 6.54b	98.03 ± 9.33a
		Chewiness	75.56 ± 2.96c	79.08 ± 1.57c	97.45 ± 0.61b	125.45 ± 3.19a
		Resilience	0.39 ± 0.02a	0.34 ± 0.00ab	0.37 ± 0.03ab	0.32 ± 0.05c

Note: The results are expressed as mean ± standard deviation (n ≥ 3), and there is a significant difference in the values of different letters in the same line (p < 0.05).