Table A3.

Combined effect of mesquite flour substitution level and wheat flour type on the texture profile analysis descriptors of composite bread crumb, showing means and 95% confidence intervals.

Source	Hardness (g)				Springiness (-)
	Mean		95% CI	Pr(>F)	Mean	95% CI	Pr(>F)
Mesquite (%)				<0.0001			<0.0001
0	1894b		[1834–1955]		0.971c	[0.966–0.976]
5	1371a		[1310–1432]		0.980c	[0.975–0.985]
10	1342a		[1278–1405]		0.963b	[0.958–0.969]
15	1919b		[1855–1982]		0.939a	[0.933–0.944]
Flour type				<0.0001			<0.0001
55	1283b		[1239–1327]		0.972a	[0.968–0.976]
65	1979a		[1935–2023]		0.955b	[0.951–0.958]
Interaction				<0.0001			<0.0001
	Cohesiveness (-)				Chewiness (g)			Resilience (-)
	Mean	95% CI		Pr(>F)	Mean	95% CI	Pr(>F)	Mean		95% CI		Pr(>F)
Mesquite (%)				<0.0001			<0.0001					<0.0001
0	0.691c	[0.681–0.701]			1502c	[1457–1548]		0.316d		[0.311–0.320]
5	0.677c	[0.666–0.688]			1035b	[992–1079]		0.283c		[0.279–0.288]
10	0.654b	[0.644–0.664]			884a	[845–923]		0.256b		[0.252–0.259]
15	0.618a	[0.608–0.629]			1100b	[1053–1148]		0.239a		[0.235–0.243]
Flour type				0.455			<0.0001					<0.0001
55	0.662a	[0.655–0.669]			999a	[968–1031]		0.277b		[0.274–0.280]
65	0.658a	[0.651–0.666]			1262b	[1231–1293]		0.269a		[0.267–0.272]
Interaction				0.002			<0.0001					<0.0001

^a, ^b and ^c Means followed by different superscript letters indicate significant differences according to Tukey’s test (α = 0.05).