. 2020 Sep 20;8(11):5888–5897. doi: 10.1002/fsn3.1865

Table 3.

Color and textural features of gluten‐free breads

Parameters	Bread sample
Parameters	Control	MAase	BW	BW‐MAase
Crust L	56.41 ± 0.22^a	60.79 ± 1.44^a	57.91 ± 1.31^a	56.91 ± 2.91^a
Crust a	15.50 ± 0.08^ab	11.54 ± 1.46^b	15.32 ± 0.99^ab	17.46 ± 2.31^a
Crust b	42.46 ± 0.10^b	46.41 ± 0.42^a	46.09 ± 0.51^a	46.15 ± 1.28^a
Crust whiteness	36.95 ± 0.28^a	38.00 ± 1.48^a	35.55 ± 1.44^a	34.26 ± 1.64^a
Crumb L	76.53 ± 1.04^ab	76.31 ± 0.65^ab	75.99 ± 0.65^b	78.68 ± 1.00^a
Crumb a	−0.96 ± 0.21^a	−1.26 ± 0.40^a	−0.99 ± 0.32^a	−1.24 ± 0.30^a
Crumb b	26.91 ± 0.00^b	29.74 ± 0.18^b	29.19 ± 0.17^b	27.26 ± 0.32^b
Crumb whiteness	64.15 ± 0.68^a	61.91 ± 0.52^b	62.10 ± 0.53^b	65.33 ± 0.35^a
Hardness (N)	5.27 ± 0.08^a	4.85 ± 1.61^a	5.30 ± 0.39^a	3.42 ± 0.61^b
Resilience	0.42 ± 0.04^a	0.39 ± 0.01^a	0.37 ± 0.02^a	0.43 ± 0.03^a
Cohesiveness	0.71 ± 0.08^a	0.62 ± 0.01^a	0.60 ± 0.02^a	0.65 ± 0.01^a
Springiness (mm)	7.24 ± 0.30^a	7.05 ± 0.00^a	7.03 ± 0.11^a	6.94 ± 0.25^a
Gumminess (N)	3.72 ± 0.33^a	2.99 ± 0.93^a	3.15 ± 0.33^a	2.23 ± 0.35^a
Chewiness (mj)	26.40 ± 3.54^a	20.65 ± 6.43^a	21.70 ± 2.55^a	15.20 ± 2.97^b

Control = bread without MAase and BW; MAase = bread containing free MAase; BW = bread containing BW; BW‐MAase = bread containing encapsulated MAase into BW. The values are expressed as Mean ± Standard deviation. Means with superscripts of different letters are significantly different (p < .05).