Fig. 2.

Physical characteristics and sensory qualities of control and test breads. Photographs (A) of bread roll crust and crumb for bread with 0, 30 or 60% wheat flour in the recipe replaced with intact cell powder (ICP). (B) Confocal images of ICP bread, starch (green), cell walls (blue), protein (red). Texture analyses (C): hardness (Newtons), gumminess (AU) chewiness (Newtons/s), springiness, cohesiveness and resilience (%), volume and bulk density. Palatability (D), visual analogue scale (VAS) scores (intensity %) of bread attributes. Values are means with 95% CI (n = 20). Bars with different lowercase letters (a, b, c) are significantly different to each other (p < 0.001, ANOVA with Tukey's post-hoc comparison).