Table 3.
Bread texture as affected by wheat flour replacement.
| Sample 1 | Crust Firmness (N) (n = 32) 2 | Crumb Firmness (N) (n = 16) 3 | Crumb Cell Density (cells/cm2) (n = 4) 2 | Total Cell Area (mm2/100 mm2) (n = 4) 2 |
|---|---|---|---|---|
| Ref | 20.87 ± 1.40 b | 5.49 ± 1.46 bc | 26.31 ± 4.45 b | 25.80 ± 3.15 c |
| 10P | 22.09 ± 2.81 ab | 5.01 ± 0.59 bc | 35.97 ± 4.31 a | 33.53 ± 2.29 b |
| 10Pc | 22.20 ± 3.33 ab | 4.81 ± 0.79 c | 32.75 ± 5.53 ab | 38.18 ± 2.70 a |
| 10Ph | 22.57 ± 3.53 ab | 6.02 ± 0.88 b | 34.92 ± 5.31 a | 36.45 ± 2.65 ab |
| WS | 23.51 ± 3.30 a | 13.71 ± 3.32 a | 26.06 ± 0.39 b | 32.98 ± 2.24 b |
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). 3 Mean values (± standard deviation) in this column with different superscripts differ significantly (p < 0.10).