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. 2021 May 14;10(5):1087. doi: 10.3390/foods10051087

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© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Sensory evaluation of the trial breads by means of a 100-point system. K = WF(50) + RF(50); Ch5 = WF(50) + RF(45) + ChF(5); Ch10 = WF(50) + RF(40) + ChF(10); Ch15 = WF(50) + RF(35) + ChF(15); CB5 = WF(50) + RF(45) + CBF(5); CB10 = WF(50) + RF(40) + CBF(10); CB15 = WF(50) + RF(35) + CBF(15); BB5 = WF(50) + RF(45) + BBF(5); BB10 = WF(50) + RF(40) + BBF(10); BB15 = WF(50) + RF(35) + BBF(15); RL5 = WF(50) + RF(45) + RLF(5); RL10 = WF(50) + RF(40) + RLF(10); RL15 = WF(50) + RF(35) + RLF(15).