Table 4.

Textural properties of crumb bread

Mixture	Hardness (N)	Chewiness (Nmm)	Springiness (mm)	Cohesion	Adhesion (N)
1	21.30 ± 0.002	95.23 ± 0.014	12.37 ± 0.007	0.21 ± 0.001	9.55 ± 0.005
2	27.88 ± 0.006	211.97 ± 0.012	19.18 ± 0.003	0.41 ± 0.001	10.49 ± 0.002
3	9.21 ± 0.004	86.15 ± 0.010	13.31 ± 0.008	0.65 ± 0.003	6.47 ± 0.003
4	11.16 ± 0.001	92.85 ± 0.013	14.59 ± 0.005	0.50 ± 0.002	6.36 ± 0.003
5	8.39 ± 0.003	68.93 ± 0.007	13.94 ± 0.009	0.53 ± 0.001	4.94 ± 0.001
6	3.60 ± 0.006	33.86 ± 0.004	13.75 ± 0.002	0.61 ± 0.002	2.46 ± 0.007
7	7.90 ± 0.008	60.34 ± 0.009	14.10 ± 0.001	0.46 ± 0.003	4.27 ± 0.004
Control	25.93 ± 0.005	198.55 ± 0.017	12.92 ± 0.004	0.55 ± 0.004	15.35 ± 0.002