. 2014 Nov 1;52(8):5129–5137. doi: 10.1007/s13197-014-1597-y

Table 4.

Texture of biscuit dough and color and texture of biscuits

Sample	Dough				Biscuits
Sample	Firmness (N)	Stickiness (N)	Work of adhesion (N-s) (×10⁻³)	Dough strength (mm)	L*	a*	b*	Cutting strength (N)	Hardness (N)
CF I A	3.66 ± 0.09^b	0.14 ± 0.01^a	3.42 ± 0.2^b	0.34 ± 0.02^b	63.77 ± 1.7^a	10.89 ± 0.43^b	35.08 ± 1.31^b	42.05 ± 3.2^b	16.12 ± 0.97^a
CF I B	3.50 ± 0.06^a	0.10 ± 0.03^a	3.10 ± 0.4^a	0.28 ± 0.03^a	63.80 ± 0.81^a	11.77 ± 0.50^b	36.98 ± 0.60^b	38.24 ± 1.68^a	17.22 ± 1.88^b
CF II A	3.70 ± 0.05^b	0.16 ± 0.13^a	3.30 ± 0.36^b	0.40 ± 0.07^bc	71.92 ± 0.85^b	12.58 ± 0.92^c	42.52 ± 0.58^c	41.80 ± 1.11^b	15.96 ± 1.44^a
CF II B	3.61 ± 0.03^ab	0.11 ± 0.05^a	2.90 ± 0.16^a	0.33 ± 0.02^b	72.29 ± 0.96^b	12.75 ± 0.40^c	42.86 ± 1.92^c	37.7 ± 2.45^a	16.98 ± 1.9^b
Control	4.52 ± 0.06^c	0.23 ± 0.01^b	4.90 ± 0.4^c	0.53 ± 0.13^c	83.45 ± 0.80^c	7.29 ± 0.17^a	32.54 ± 0.24^a	61.97 ± 1.62^c	15.05 ± 0.77^a

Mean ± SD, results are the average of six replicates; for each analysis, data followed by different letters in the same column are significantly different (p ≤ 0.05)