. 2020 Jul 15;9(7):933. doi: 10.3390/foods9070933

Table 3.

(a) Effect of alternative protein addition on technological properties of bread: Crumb texture parameters. (b) Effect of alternative protein addition on technological properties of bread: colour and structural properties.

(a)
		Hardness (g)		Cohesiveness			Springiness			Chewiness (g)
CWB		1360 (237) ^c		0.879 (0.008) ^a			97.5 (1.4) ^a			1166 (207) ^c
P5B		2093 (493) ^b		0.845 (0.030) ^ab			96.2 (1.6) ^b			1700 (399) ^b
P10B		3442 (790) ^a		0.801(0.017) ^c			95.34 (1.02) ^bc			2617 (543) ^a
TM5B		1108 (103) ^cd		0.821 (0.112) ^bc			96.3 (2.3) ^ab			879 (161) ^d
TM10B		1216 (97) ^cd		0.841 (0.015) ^abc			96.5 (1.2) ^ab			985 (68) ^cd
AD5B		927 (155) ^d		0.837 (0.012) ^bc			96.4 (1.9) ^ab			747 (124) ^d
AD10B		1037 (131) ^cd		0.806 (0.022) ^bc			94.4 (1.5) ^c			789 (100) ^d
Factors		Significance
Bread		<0.0001		−			−			<0.0001
% Substitution		<0.0001		−			−			<0.0001
%Substitution * Bread interaction		<0.0001		−			−			<0.0001
(b)
		CWB	P5B	P10B	TM5B	TM10B	AD5B	AD10B	Pr > F (Bread)	Pr > F (% Substitution)	Pr > F (% Substitution × Bread)
Crust	L *	74.6 (2.4) ^a	70.1 (1.9) ^b	66.2 (2.8) ^c	73.5 (2.5) ^a	67.7 (3.9) ^bc	73.9 (1.6) ^a	67.7 (1.1) ^bc	0.020	<0.0001	−
	a *	6.4 (2.1) ^cd	9.7 (0.8) ^b	12.2 (1.1) ^a	5.2 (1.4) ^de	6.4 (1.1) ^cd	3.8 (1.2) ^e	7.6 (0.9) ^c	<0.0001	<0.0001	0.049
	b *	26.9 (3.6) ^bc	30.9 (0.7) ^a	32.3 (1.2) ^a	24.7 (1.9) ^c	26.2 (1.8) ^bc	20.4 (2.3) ^d	27.2 (1.3) ^b	<0.0001	<0.0001	0.003
	ΔE	−	7.1 ^b	11.6 ^a	3.8 ^c	7.4 ^b	7.4 ^b	7.1 ^b	0.001	0.001	0.024
	BI	49.7 (11.2) ^cd	65.9 (3.6) ^b	77.5 (8.2) ^a	44.7 (6.5) ^d	54.4 (9.5) ^c	34.6 (2.2) ^e	57.3 (4.5) ^c	<0.0001	<0.0001	0.070
Crumb	L *	70.7 (2.4) ^ab	68.9 (1.7) ^bc	72.7 (1.1) ^a	65.1 (2.4) ^d	62.2 (3.6) ^e	67.2 (2.2) ^cd	67.5 (2.7) ^cd	<0.0001	−	0.007
	a *	1.2 (0.2) ^e	2.56 (0.11) ^c	3.5 (0.2) ^a	2.8 (0.3) ^bc	3.9 (0.6) ^a	2.00 (0.13) ^d	2.97 (0.14) ^b	<0.0001	<0.0001	−
	b *	16.7 (0.5) ^d	19.9 (0.8) ^b	22.9 (0.5) ^a	18.5 (0.6) ^c	19.2 (1.7) ^c	17.3 (0.6) ^d	16.9 (0.6) ^d	<0.0001	0.0002	<0.0001
	ΔE	−	4.2 ^cd	6.9 ^b	6.2 ^b	9.4^a	3.8 ^d	3.9 ^cd	<0.0001	0.003	−
	BI	27.1 (2.1) ^d	35.2 (0.7) ^b	39.7 (1.4) ^a	35.1 (2.2) ^b	40.2 (5.6) ^a	30.61 (1.02) ^c	30.8 (1.6) ^c	<0.0001	0.001	−
Crumb digital image	Cell number *	179 (15) ^a	155 (5) ^bc	175 (5) ^ab	137 (19) ^cde	119 (29) ^e	130 (19) ^de	147 (7) ^cd	<0.0001	−	0.016
	Cell area (mm²)	115 (20) ^bc	87 (16) ^d	97 (26) ^cd	96 (16) ^cd	145 (30) ^a	128 (27) ^ab	99 (8) ^cd	0.012	−	<0.001
	Mean cell area (mm²)	0.66 (0.15) ^b	0.56 (0.09) ^b	0.56 (0.16) ^b	0.71 (0.14) ^b	1.30 (0.49) ^a	1,01 (0.27) ^a	0.68 (0.08) ^b	0.001	−	<0.001
	Cell area/total area (%)	29 (5) ^bc	22 (4) ^d	24 (7) ^cd	24 (4) ^cd	36 (8) ^a	32 (7) ^ab	25 (2) ^cd	0.012	−	<0.001
	Cells/cm²	44.7 (3.7) ^a	38.8 (1.2) ^bc	43.6 (1.3) ^ab	34.3 (4.8) ^cde	29.7 (7.2) ^e	33.3 (4.7) ^de	36.8 (1.9) ^cd	<0.0001	−	0.016

CWB: Control Bread; P5B: Pea 5% Bread; P10B: Pea 10% Bread; TM5B: T. molitor 5% Bread; TM10B: T. molitor 10% Bread; AD5B: A. diaperinus 5% Bread; AD10B: A. diaperinus 10% Bread. * Measured in 20 × 20 mm square fields of view of the central slice. ^a–^e The same letter in superscript within column indicates homogeneous groups established by two-way ANOVA (p < 0.05) where (−) indicates no significant differences.