Table 2.
Dough and bread characteristics.
| Sample 1 | Dough Stickiness (N) (n = 20) 2 | Dough pH (-) (n = 6) 2 | Bread pH (-) (n = 4) 2 | Baking Loss (%) (n = 8) 2 | Bread Volume (mL) (n = 8) 2 | Crumb Moisture (g/100 g) (n = 6) 2 |
|---|---|---|---|---|---|---|
| Ref | 0.49 ± 0.03 a | 5.77 ± 0.01 a | 5.90 ± 0.01 a | 15.59 ± 0.38 b | 181.83 ± 4.50 a | 41.41 ± 0.15 d |
| 10P | 0.35 ± 0.05 b | 5.11 ± 0.01 d | 5.01 ± 0.01 c | 14.34 ± 0.20 cd | 162.19 ± 5.89 c | 41.68 ± 0.18 c |
| 10Pc | 0.35 ± 0.04 b | 5.15 ± 0.01 c | 5.01 ± 0.01 c | 14.61 ± 0.36 c | 163.45 ± 2.33 c | 42.09 ± 0.19 b |
| 10Ph | 0.32 ± 0.05 b | 5.15 ± 0.01 c | 5.01 ± 0.01 c | 14.10 ± 0.28 d | 171.71 ± 7.89 b | 42.78 ± 0.11 a |
| WS | 0.50 ± 0.05 a | 5.74 ± 0.01 b | 5.72 ± 0.01 b | 17.45 ± 0.24 a | 141.25 ± 0.45 d | 42.85 ± 0.09 a |
1 Ref, reference dough/bread; 10P, dough/bread based on 90% wheat flour and 10% pomace; 10Pc, similar to 10P but with pomace soaked in cold water; 10Ph, similar to 10P but with pomace soaked in boiling water; WS, dough/bread of wholegrain spelt flour. 2 Mean values (± standard deviation) in a column with different superscripts differ significantly (p < 0.05).