Table 3.
Sample | Hardness (N) | Springiness | Cohesiveness | Chewiness (N) | Resilience | Specific Volume (cm3/g) |
---|---|---|---|---|---|---|
Wheat flour breads | ||||||
1W30 | 27.98 ± 0.74 A,b | 0.92 ± 0.03 A,b | 0.76 ± 0.00 B,b | 19.60 ± 0.46 A,b | 0.42 ± 0.01 B,b | 1.53 ± 0.01 B,b |
1W25 | 47.24 ± 0.29 A,a | 0.89 ± 0.00 B,b | 0.76 ± 0.02 B,b | 28.00 ± 0.58 A,a | 0.45 ± 0.01 B,a,b | 1.38 ± 0.01 B,c |
CW | 5.37 ± 0.44 c | 1.30 ± 0.09 a | 0.84 ± 0.00 a | 5.89 ± 0.13 c | 0.49 ± 0.00 a | 3.55 ± 0.03 a |
2W30 | 10.71 ± 0.22 B,b | 0.97 ± 0.01 A,b | 0.87 ± 0.01 A,a | 9.02 ± 0.14 B,b | 0.52 ± 0.03 A,a | 2.16 ± 0.01 A,b |
2W25 | 12.74 ± 0.51 B,a | 1.13 ± 0.02 A,a,b | 0.87 ± 0.00 A,a | 12.30 ± 0.03 B,a | 0.55 ± 0.00 A,a | 2.02 ± 0.00 A,c |
CW | 5.37 ± 0.44 c | 1.30 ± 0.09 a | 0.84 ± 0.00 a | 5.89 ± 0.13 c | 0.49 ± 0.00 a,b | 3.55 ± 0.03 a |
Whole wheat flour breads | ||||||
1WW30 | 45.78 ± 0.01 A,b | 0.75 ± 0.00 A,b | 0.60 ± 0.01 B,b | 20.29 ± 1.00 A,a | 0.26 ± 0.02 B,b | 1.41 ± 0.02 B,b |
1WW25 | 54.25 ± 0.56 A,a | 0.75 ± 0.01 B,b | 0.54 ± 0.02 B,c | 21.87 ± 0.66 A,a | 0.24 ± 0.00 B,b | 1.27 ± 0.00 B,c |
CWW | 19.02 ± 1.70 c | 0.92 ± 0.01 a,b | 0.73 ± 0.01 a | 12.83 ± 1.25 b | 0.36 ± 0.01 a | 2.54 ± 0.12 a |
2WW30 | 25.35 ± 1.60 B,b | 0.87 ± 0.02 A,a,b | 0.74 ± 0.01 A,a | 16.23 ± 0.5 B,b | 0.38 ± 0.01 A,a | 2.04 ± 0.03 A,b |
2WW25 | 33.63 ± 0.79 B,a | 0.87 ± 0.01 A,a | 0.73 ± 0.00 A,a | 21.21 ± 0.59 A,a | 0.38 ± 0.00 A,a | 1.80 ± 0.02 A,c |
CWW | 19.02 ± 1.70 c | 0.92 ± 0.01 a,b | 0.73 ± 0.01 a | 12.83 ± 1.25 d,c | 0.36 ± 0.01 a | 2.54 ± 0.12 a |
The mean value ± standard deviations of quadruplet analysis are given. A–B: Different uppercase letter in same column indicates effect of fermentation type at same temperature, a–c: different lowercase letter in same column indicates effect of temperature for same fermentation types (p < 0.05).