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. 2020 Oct 19;9(10):1492. doi: 10.3390/foods9101492

Figure 1.

Figure 1

Sensory analysis of bread with BSG addition and different type of flours. (A) Bread with wheat flour 100% (C1_control), 95% wheat and 5% BSG composite (C1_95:5), 90% wheat and 10% BSG composite (C1_90:10) for the C1 sample; (B) Bread with wheat flour 100% (C2_control), 95% wheat and 5% BSG composite (C2_95:5), 90% wheat and 10% BSG composite (C2_90:10) for the C2 sample; (C) Bread with wheat flour 100% (C3_control), 95% wheat and 5% BSG composite (C3_95:5), 90% wheat and 10% BSG composite (C3_90:10) for the C3 sample.