. 2014 Oct 10;52(8):5102–5110. doi: 10.1007/s13197-014-1596-z

Table 2.

Coefficients of Eq. 2 of dough containing different samples of ground flaxseed (GF), coated ground flaxseed with gum arabic (CGFGA) and coated ground flaxseed with hydrogenated fat (CGFHF) with different percent

Substitution level %	F₀	K₁(s)	K₂
0	5.4 ^g ± 0.75	1.67 ^h ± 0.02	1.023 ^ef ± 0.005
5 GF	6.69 ^fg ± 0.91	2.43 ^e ± 0.40	1.045 ^ef ± 0.019
15 GF	9.30 ^d ± 0.55	2.21 ^f ± 0.02	1.096 ^bc ± 0.011
25GF	11.25 ^ab ± 0.08	2.19 ^f ± 0.01	1.072 ^cd ± 0.005
5 CGFGA	7.48 ^ef ± 0.83	2.07 ^g ± 0.01	1.003 ^f ± 0.077
15 CGFGA	8.59 ^de ± 0.5	2.24 ^e ± 0.12	1.022 ^ef ± 0.005
25 CGFGA	9.46 ^cd ± 0.67	2.69 ^d ± 0.01	1.074 ^bcd ± 0.006
5 CGFHF	10.89 ^bc ± 0.85	4.17 ^c ± 0.09	1.044 ^de ± 0.006
15 CGFHF	11.69 ^ab ± 0.82	5.32 ^b ± 0.09	1.106 ^b ± 0.038
25 CGFHF	12.65 ^a ± 0.67	7.84 ^a ± 0.01	1.163 ^a ± 0.005

Mean values in the same column followed by different superscript letters are significantly different (P < 0.01)

The results represent the averages of 3 determinations ± standard deviation