Table 4.

Texture parameters of bread with different water replacement levels.

Sample	Firmness (N)	Cohesiveness (Adimensional)	Gumminess (N)	Chewiness (J)	Resilience (Adimensional)
C	5.26 ± 0.45 ax	0.73 ± 0.03 ay	3.86 ± 0.47 ax	3.86 ± 0.46 ax	1.36 ± 0.14 ay
M1	7.93 ± 0.53 b	0.80 ± 0.01 b	6.38 ± 0.49 b	6.37 ± 0.49 b	1.89 ± 0.21 b
M2	11.07 ± 1.85 c	0.74 ± 0.04 a	8.19 ± 1.25 c	8.19 ± 1.25 c	1.53 ± 0.16 ab
M3	9.79 ± 0.59 bc	0.77 ± 0.02 ab	7.57 ± 0.29 bc	7.56 ± 0.29 bc	1.71 ± 0.22 ab
One-way ANOVA p values
	p < 0.001	p < 0.05	p < 0.001	p < 0.001	p < 0.05
W1	10.16 ± 1.28 y	0.71 ± 0.07 y	7.15 ± 0.44 y	7.16 ± 0.43 y	1.42 ± 0.31 y
W2	11.75 ± 2.95 y	0.66 ± 0.02 y	7.67 ± 1.82 y	7.67 ± 1.82 y	1.41 ± 0.06 y
W3	10.92 ± 1.34 y	0.55 ± 0.04 x	5.97 ± 0.54 y	6.04 ± 0.66 y	0.88 ± 0.13 x
One-way ANOVA p values
	p < 0.001	p < 0.001	p < 0.001	p < 0.001	p < 0.05

Milk containing samples: a–c, mean values in the same column followed by different letters are significantly different (p < 0.05); whey containing samples: x and y, mean values in the same column followed by different letters are significantly different (p < 0.05); ns: not significant. C—control sample, M1—12.5% milk, M2—25% milk, M3—50% milk, W1—12.5% acid whey, W2—25% acid whey, W3—50% acid whey.