Table 3.
Texture profile and specific volume of gluten free bread from Hom Nil rice flour (HN) and Hom Mali 105 rice flour (HM).
| Characteristics | HN Bread | HM Bread |
|---|---|---|
| Texture profiles | ||
| Hardness (N) | 8.40 ± 0.28 a | 3.94 ± 0.10 b |
| Cohesiveness | 0.29 ± 0.01 b | 0.44 ± 0.01 b |
| Chewiness (N.mm) | 25.80 ± 1.3 a | 19.75 ± 0.90 b |
| Springiness (mm) | 10.43 ± 0.2 a | 11.40 ± 0.21 b |
| Adhesiveness (N.mm) | 0.03 ± 0.01 a | 0.05 ± 0.01 a |
| Specific volume (cm3/g) | 2.37 ± 0.05 a | 2.45 ± 0.00 a |
The results are expressed as mean ± standard error of the mean (SEM), n = 3 with 10 replicates per sample (texture analysis); n = 3 (specific volume). The different letters denote statistically significant differences in mean values. (p < 0.01) Mean values with the same superscript letters (a or b) were similar and no statistically significant differences were observed for these samples.