. 2020 May 7;9(5):597. doi: 10.3390/foods9050597

Table A4.

Combined effect of mesquite flour substitution level and wheat flour type on image analysis crumb features of composite bread, showing means and 95% confidence intervals.

Source	Mean Cell Area (mm²)			Mean Cell Density (#/mm²)			Cell Size Uniformity (-)
Source	Mean	95% CI	Pr(>F)	Mean	95% CI	Pr(>F)	Mean	95% CI	Pr(>F)
Mesquite (%)			<0.0001			<0.0001			<0.0001
0	2.00^c	[1.93–2.07]		0.209^a	[0.193–0.225]		8.600^a	[7.590–9.600]
5	1.69^b	[1.62–1.77]		0.249^b	[0.234–0.265]		10.10^a	[9.040–11.10]
10	1.24^a	[1.17–1.31]		0.331^c	[0.315–0.346]		17.70^c	[16.64–18.70]
15	1.27^a	[1.19–1.34]		0.316^c	[0.300–0.332]		15.20^b	[14.17–16.20]
Flour type			<0.0001			<0.0001			<0.0001
55	1.75^b	[1.70–1.80]		0.251^a	[0.240–0.262]		10.50^a	[9.820–11.20]
65	1.35^a	[1.29–1.40]		0.301^b	[0.290–0.312]		15.21^b	[14.49–15.90]
Interaction			<0.0001			<0.0001			<0.0001
	Void fraction (-)			Mean cell compactness (-)			Mean cell aspect ratio (-)
	Mean	95% CI	Pr(>F)	Mean	95% CI	Pr(>F)	Mean	95% CI	Pr(>F)
Mesquite (%)			<0.0001			0.156			0.383
0	0.408^b	[0.404–0.412]		0.775^a	[0.771–0.778]		1.61^a	[1.59–1.62]
5	0.410^b	[0.406–0.414]		0.776^a	[0.773–0.780]		1.60^a	[1.58–1.61]
10	0.395^a	[0.391–0.399]		0.776^a	[0.773–0.779]		1.60^a	[1.58–1.62]
15	0.397^a	[0.393–0.401]		0.773^a	[0.769–0.776]		1.61^a	[1.59–1.62]
Flour type			<0.0001			0.003			0.002
55	0.413^b	[0.410–0.416]		0.773^a	[0.770–0.776]		1.61^b	[1.60–1.63]
65	0.392^a	[0.389–0.394]		0.777^b	[0.775–0.780]		1.59^a	[1.58–1.60]
Interaction			<0.0001			0.154			0.319

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