Figure 4.

Crumb hardness [N] and gumminess during three days (24, 48 and 72 h) of storage for chosen experimental breads made with the formulation without or with coconut (CO) flour ((A)—hardness; (C)—gumminess) or chestnut (CH) flour ((B)—hardness; (D)—gumminess). Points represent the means ± standard deviations, (n = 6, for each bread type). The values within each type of bread, marked with different letters are significantly different (p < 0.05). * The homogeneous groups concern CH30 bread sample.