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Effect of addition of MF on bread characteristic of WF
| WF | 5 % MF | 10 % MF | |
|---|---|---|---|
| Hardness (N) | 130.14a | 121.12c | 124.11b |
| Chewiness (Nmm) | 165.41a | 129.51c | 131.45b |
| Cohesiveness (dimensionless) | 0.39a | 0.36a | 0.41a |
| Springiness (mm) | 6.02b | 5.64c | 6.13a |
| Adhesiveness (N) | 56.16a | 19.34c | 29.32b |
| Bread volume cm3/g | 2.94b | 4.30a | 2.80b |
Values with similar superscripts in a row did not differ significantly (p<0.05). WF, wheat flour; MF, millet flour
