Table 2.
Sensory properties of bread samples (1 h after baking).
| S37 | F50 | FF50 | |
|---|---|---|---|
| Appearance | |||
| Evenness of bread | 2.2 ± 0.7 a | 3.6 ± 0.6 b | 3.5 ± 0.3 b |
| Shape of bread | 2.4 ± 0.9 a | 3.7 ± 0.5 b | 3.8 ± 0.5 b |
| Intensity of bread colour | 2.5 ± 0.4 a | 3.5 ± 0.2 b | 4.0 ± 0.3 b |
| Texture of the crumb | |||
| Crumbliness | 2.0 ± 0.1 a | 2.3 ± 0.4 a | 1.9 ± 0.4 a |
| Evenness of the pore size | 3.5 ± 0.2 a | 3.3 ±0.3 a | 3.3 ± 0.2 a |
| Softness of the crumb | 3.3 ± 0.3 ab | 4.2 ± 0.2 c | 3.0 ± 0.8 a |
| Springiness of the crumb | 3.7 ± 0.7 a | 3.9 ± 0.4 a | 3.7 ± 0.5 a |
| Toughness | 1.7 ± 0.3 a | 1.3 ± 0.3 a | 1.7 ± 0.7 a |
| Crumb flavour and colour | |||
| Intensity of the colour | 2.8 ± 0.5 ab | 2.5 ± 0.7 a | 3.5 ± 0.7 ab |
| Intensity of the flavour | 2.8 ± 0.5 ab | 2.5 ± 0.8 a | 3.5 ± 0.7 ab |
Means in the same row with different letters are significantly different (p < 0.05).