. 2020 Jun 15;12(6):1349. doi: 10.3390/polym12061349

Table 2.

Texture profile analysis results of enzyme-treated fresh and frozen bread doughs stored for 5 days ^†.

	Hardness (N)		Cohesiveness		Gumminess (N)		Chewiness (J)
	FS	FZ	FS	FZ	FS	FZ	FS	FZ
Untreated control	7.22 ± 0.09 ^a	9.59 ± 0.12 ^a	0.33 ± 0.02 ^a,b	0.35 ± 0.01 ^b	2.40 ± 0.15 ^a	3.35 ± 0.15 ^a	2.39 ± 0.15 ^a	3.35 ± 0.15 ^a
A20	5.59 ± 0.03 ^b,c	6.86 ± 0.28 ^c	0.33 ± 0.03 ^a,b	0.35 ± 0.01 ^b	1.84 ± 0.16 ^b,c	2.41 ± 0.21 ^b,c,d	1.85 ± 0.16 ^b,c	2.41 ± 0.21 ^b,c,d
A100	5.04 ± 0.31 ^c,d,e	5.55 ± 0.36 ^e,f	0.34 ± 0.04 ^a,b	0.34 ± 0.01 ^b	1.70 ± 0.28 ^b,c	1.91 ± 0.16^d	1.70 ± 0.28 ^b,c	1.91 ± 0.16 ^d
E20	6.32 ± 0.25 ^b	9.45 ± 0.13 ^a	0.33 ± 0.01 ^a,b	0.35 ± 0.01 ^b	2.10 ± 0.04 ^a,b	3.34 ± 0.05 ^a	2.10 ± 0.04 ^a,b	3.34 ± 0.05 ^a
E100	5.41 ± 0.21 ^c,d	7.94 ± 0.06 ^b	0.30 ± 0.02 ^b	0.33 ± 0.03 ^b	1.63 ± 0.11 ^b,c	2.57 ± 0.24 ^b,c	1.63 ± 0.12 ^c	2.56 ± 0.24 ^b,c
A20E20	5.48 ± 0.39 ^c,d	6.30 ± 0.25 ^c,d	0.35 ± 0.00 ^a,b	0.33 ± 0.01 ^b	1.91 ± 0.16 ^b,c	2.10 ± 0.04 ^c,d	1.91 ± 0.17 ^b,c	2.10 ± 0.04 ^c,d
A20E100	5.13 ± 0.40 ^c,d,e	5.91 ± 0.30 ^d,e	0.39 ± 0.01 ^a	0.49 ± 0.04 ^a	1.99 ± 0.14 ^a,b,c	2.87 ± 0.05 ^a,b	1.98 ± 0.15 ^a,b,c	2.80 ± 0.18 ^a,b
A100E20	4.71 ± 0.32 ^d,e	5.53 ± 0.07 ^e,f	0.36 ± 0.04 ^a,b	0.46 ± 0.04 ^a	1.69 ± 0.22 ^b,c	2.56 ± 0.25 ^b,c	1.69 ± 0.22 ^b,c	2.56 ± 0.25 ^b,c
A100E100	4.47 ± 0.27 ^e	4.97 ± 0.22 ^f	0.35 ± 0.02 ^a,b	0.44 ± 0.05 ^a	1.57 ± 0.07 ^c	2.18 ± 0.34 ^c,d	1.57 ± 0.07 ^c	2.17 ± 0.34 ^c,d

^† Means of triplicates. The values with different letters (^a,b,c,d,e,f) in the same column are significantly different at p < 0.05.