. 2019 Dec 18;57(5):1710–1718. doi: 10.1007/s13197-019-04204-8

Table 3.

Effect of celery powder on the specific volume and textural properties of bread

Samples^a	Specific volume (cm³/g)	Hardness (N)	Springiness	Chewiness (N)	Resilience
Control	3.54 ± 0.04^e	10.46 ± 0.44^a	0.92 ± 0.01^c	7.12 ± 0.51^a	0.42 ± 0.01^c
J1	3.36 ± 0.04^d	12.43 ± 0.51^b	0.91 ± 0.01^c	8.59 ± 0.70^b	0.38 ± 0.02^b
J2	3.32 ± 0.08^d	14.60 ± 0.20^c	0.89 ± 0.02^b	8.78 ± 0.58^b	0.37 ± 0.02^b
J3	3.19 ± 0.04^c	15.42 ± 0.69^d	0.87 ± 0.01^ab	10.32 ± 0.92 ^cd	0.37 ± 0.02^b
J5	2.78 ± 0.05^b	17.63 ± 0.14^e	0.86 ± 0.01^a	11.53 ± 0.55^d	0.35 ± 0.02^a
V1	3.30 ± 0.01^d	11.64 ± 0.27^b	0.91 ± 0.01^c	7.50 ± 0.48^a	0.43 ± 0.03^c
V2	3.15 ± 0.06^c	14.68 ± 1.63 ^cd	0.89 ± 0.02^b	9.92 ± 1.31^c	0.39 ± 0.03^b
V3	3.10 ± 0.03^c	16.82 ± 0.56^d	0.88 ± 0.01^b	8.79 ± 0.94^bc	0.35 ± 0.02^a
V5	2.65 ± 0.05^a	22.99 ± 1.77^f	0.85 ± 0.02^a	13.30 ± 1.73^e	0.33 ± 0.03^a

Results are reported as mean ± SD. Values with different letters in the same column are significantly different (P < 0.05)

^aAbbreviations (Control, J1, J2, J3, J5, V1, V2, V3, V5) are the same as in Table 2