. 2019 Aug 16;8(8):349. doi: 10.3390/foods8080349

Table 2.

Texture parameters of bread samples enriched with Cistus incanus L. (CI).

Sample		Hardness (N)	Springiness (-)	Cohesiveness (-)	Chewiness (N)
Proportion of CI added	0%	12.9 ^a ± 0.59	0.91 ^a ± 0.031	0.61 ^a ± 0.041	7.2 ^ab ± 0.53
	1%	12.7 ^a ± 0.78	0.88 ^ab ± 0.037	0.57 ^a ± 0.038	6.4 ^b ± 0.41
	2%	12.8 ^a ± 0.68	0.89 ^a ± 0.028	0.56 ^a ± 0.031	6.5 ^b ± 0.36
	3%	12.9 ^a ± 0.94	0.88 ^ab ± 0.045	0.55 ^a ± 0.018	6.6 ^ab ± 0.40
	4%	13.7 ^ab ± 0.63	0.86 ^b ± 0.019	0.56 ^a ± 0.011	6.7 ^ab ± 0.35
	5%	14.3 ^b ± 0.46	0.89 ^a ± 0.026	0.57 ^a ± 0.026	7.4 ^a ± 0.41

Note: Means with different letter in the same column are significantly different (α = 0.05).