Table 6.

Bread quality characteristics of control wheat bread and faba bean bread formulations.

Variable	CWB	DFB	DFSDB	PRB	PRSDB
pH of dough	5.76 ± 0.04 ${}^a$	5.79 ± 0.07 ${}^a$	5.47 ± 0.02 ${}^b$	5.77 ± 0.02 ${}^a$	5.69 ± 0.06 ${}^a$
Bake loss [%]	12.0 ± 0.7 ${}^b$	11.4 ± 0.5 ${}^c$	12.8 ± 0.9 ${}^a$	10.6 ± 0.9 ${}^d$	12.2 ± 0.9 ${}^b$
Specific volume (SV) [ml/g]	3.09 ± 0.12 ${}^a$	2.42 ± 0.09 ${}^d$	2.96 ± 0.10 ${}^b$	2.16 ± 0.07 e	2.58 ± 0.09 ${}^c$
Hardness day 0 [N]	6.31 ± 1.01 e	15.65 ± 1.51 ${}^b$	8.02 ± 1.01 ${}^d$	18.50 ± 1.4 ${}^a$	11.44 ± 1.78 ${}^c$
Hardness day 2 [N]	13.04 ± 1.46 ${}^d$	30.41 ± 4.13 ${}^b$	14.79 ± 1.48 ${}^d$	33.51 ± 2.83 ${}^a$	19.17 ± 2.26 ${}^c$
Hardness day 5 [N]	20.65 ± 2.57 e	39.33 ± 3.26 ${}^b$	22.66 ± 2.59 ${}^d$	44.53 ± 4.99 ${}^a$	28.04 ± 2.84 ${}^c$
Staling rate [$\Delta$N/d]	2.31 ± 0.36 ${}^a$	1.53 ± 0.25 ${}^c$	1.86 ± 0.43 ${}^b$	1.42 ± 0.31 ${}^c$	1.49 ± 0.34 ${}^c$
Number of cells	1527 ± 95 ${}^a$	1338 ± 94 ${}^b$	1243 ± 80 ${}^{bc}$	1454 ± 123 ${}^a$	1144 ± 129 ${}^c$
Cell area [%]	48.4 ± 1.1 ${}^a$	46.9 ± 1.0 ${}^b$	49.6 ± 1.0 ${}^a$	46.3 ± 1.6 ${}^b$	49.4 ± 1.0 ${}^a$
Lightness of crumb (L ${}^{*}$crumb)	76.9 ± 2.7 ${}^a$	74.7 ± 2.0 ${}^b$	71.5 ± 1.4 ${}^{cd}$	73.2 ± 1.9 ${}^{bc}$	70.6 ± 2.3 ${}^d$
Lightness of crust (L ${}^{*}$crust)	77.3 ± 2.6 ${}^a$	70.5 ± 3.8 ${}^b$	64.7 ± 2.5 ${}^{cd}$	63.3 ± 5.0 ${}^c$	61.7 ± 2.5 ${}^d$

Means ± standard deviation with different lower case letters in the same row are significantly different at p < 0.05.