. 2017 Apr 26;54(7):2104–2114. doi: 10.1007/s13197-017-2650-4

Table 2.

Dough textural parameters and bread quality

Sample	Hardness (N)	Adhesiveness (N.s)	Cohesiveness (−)	Springiness (−)	Gumminess (N)
Textural parameters of dough
Control	2.5 ± 0.3^c	−8.01 ± 0.1^b	0.72 ± 0.2^a	0.911 ± 0.009^b	1.8 ± 0.2^c
W-A10	1.7 ± 0.2^b	−6.6 ± 0.3^a	0.74 ± 0.2^b	0.89 ± 0.01^a	1.3 ± 0.1^b
W-A15	1.4 ± 0.2^a	−6.7 ± 0.5^a	0.74 ± 0.2^b	0.89 ± 0.01^a	1.1 ± 0.1^a
W-A20	1.3 ± 0.2^a	−6.3 ± 0.5^a	0.74 ± 0.2^b	0.90 ± 0.01^a	1.0 ± 0.1^a
W-A30	1.4 ± 0.1^a	−6.1 ± 0.8^a	0.72 ± 0.3^ab	0.894 ± 0.006ª	1.0 ± 0.1^a

Sample	Specific volume (cm³/g)	L	a	b	BI
Specific volume and crumb color of bread
Control	2.69 ± 0.14^c	69.6 ± 1.9^d	−0.78 ± 0.11^a	15.9 ± 0.7^a	24.2 ± 1.5^a
W-A10	2.51 ± 0.11^b	45.02 ± 1.9^c	11.6 ± 0.5^b	25.0 ± 0.8^bc	96.0 ± 5.8^b
W-A15	2.47 ± 0.14^ab	45.0 ± 1.5^c	12.8 ± 0.5^c	25.4 ± 0.7^cd	99.97 ± 5.2^b
W-A20	2.62 ± 0.10^bc	39.4 ± 1.3^b	13.8 ± 0.4^d	25.7 ± 0.9^d	122.9 ± 5.0^c
W-A30	2.30 ± 0.17^a	36.6 ± 1.1^a	14.2 ± 0.5^e	24.4 ± 0.5^b	129.1 ± 5.0^d

Within each column different letters indicate significant differences among samples and/or respect to control (p < 0.05). Values are expressed as mean ± SD