Table 5.

Comparison of rheological and textural parameters between the control and the enriched dough and bread by optimized formulation

	Parameters	Control	Optimized formulation with synthetic GOD	Optimized formulation with commercial GOD
Dough	W (10−4 J)	250.00 ± 0.002	310.00 ± 0.002	320.00 ± 0.011
	P/L	0.44 ± 0.009	0.69 ± 0.011	0,66 ± 0.003
	Ie	66.00 ± 0.005	97.00 ± 0.007	97.00 ± 0.001
	Hardness (gf)	52.98 ± 0.001	41.00 ± 0.003	33.77 ± 0.002
	Elasticity (mm)	9.59 ± 0.002	11.00 ± 0.001	11.18 ± 0.012
	Cohesion	0.47 ± 0.012	0.58 ± 0.002	0.62 ± 0.008
Bread	Hardness (gf)	636.10 ± 0.004	402.42 ± 0.016	398.00 ± 0.002
	Elasticity (mm)	11.07 ± 0.003	15.00 ± 0.014	15.22 ± 0.001
	Cohesion	0.48 ± 0.014	0.68 ± 0.009	0.72 ± 0.018