Table 2.

Experimental average values of the texture parameters of the breads. The values represent the mean ± standard deviation (n = 6)

Property	Type of bread formulation
	100% wheat flour	100% rice flour	Rice flour + 3% canola	Rice flour + 6% canola	Rice flour + 9% canola proteins
Firmness	17.33 ± 1.64	22.95 ± 2.017	18.20 ± 1.07	11.63 ± 1.35	9.08 ± 0.75
Cohesiveness	0.72 ± 0.06	0.68 ± 0.29	0.71 ± 0.07	0.72 ± 0.04	0.73 ± 0.05
Elasticity	1.03 ± 0.07	0.94 ± 0.02	1.05 ± 0.23	1.05 ± 0.22	1.12 ± 0.29
Adherence	− 0.08 ± 0.01	− 0.01 ± 0.01	− 0.01 ± 0.01	− 0.02 ± 0.02	− 0.07 ± 0.01
Masticability	12.58 ± 1.56	19.26 ± 7.88	13.76 ± 2.46	8.71 ± 2.52	6.06 ± 0.92
Gumminess	12.52 ± 1.34	13.18 ± 1.77	16.64 ± 1.74	8.24 ± 0.75	6.40 ± 0.96
Resilience	0.52 ± 0.03	0.47 ± 0.01	0.51 ± 0.051	0.52 ± 0.03	0.52 ± 0.04