Table 3.
texture characteristics of bread produce d with different dough containing different percent of ground flaxseed (GF), coated ground flaxseed with gum arabic (CGFGA) and coated ground flaxseed with hydrogenated fat (CGFHF)
| Substitution level % | Maximum shear stress (N/Cm2) | |||
|---|---|---|---|---|
| 0 | 48 | 72 | ||
| 0 | 8.60 a ± 0.41 | 9.42 a ± 0.07 | 12.12 a ± 0.11 | Y = 1.76X + 6.52 |
| 5 GF | 8.13 a ± 0.44 | 8.83 ab ± 0.88 | 9.82 b ± 0.71 | Y = 0.84X + 7.23 |
| 15 GF | 6.82 bc ± 0.72 | 7.47 bcde ± 1.02 | 8.60 bcde ± 0.14 | Y = 0.89X + 5.85 |
| 25 GF | 6.53 bcd ± 0.27 | 7.64 abcde ± 0.89 | 8.56 bcde ± 0.46 | Y = 1.01X + 5.54 |
| 5 CGFGA | 8.34 a ± 0.28 | 8.54 abc ± 0.15 | 9.11 bc ± 0.39 | Y = 0.38X + 7.89 |
| 15 CGFGA | 7.08 b ± 0.58 | 7.67 abcde ± 1.88 | 8.72 bcd ± 1.48 | Y = 0.82X + 6.19 |
| 25 CGFGA | 5.75de ± 0.39 | 6.11 e ± 1.07 | 7.78 cdf ± 0.40 | Y = 1.01X + 4.52 |
| 5 CGFHF | 8.08 a ± 0.45 | 8.45 abcd ± 0.34 | 8.89 cde ± 0.11 | Y = 0.40X + 7.66 |
| 15 CGFHF | 5.98 cde ± 0.31 | 6.98 cde ± 0.87 | 7.41 ef ± 0.19 | Y = 0.71X + 5.36 |
| 25 CGFHF | 5.55 e ± 0.47 | 6.64 de ± 0.41 | 7.03 f ± 0.31 | Y = 0.73X + 4.93 |
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