Table 3.
Recipe ingredients of studied breads [% content].
| Ingredient | C * | CO5 | CO10 | CO15 | CO30 | CO50 | CH5 | CH10 | CH15 | CH30 | CH50 |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Wheat flour | 59.7 | 56.8 | 53.8 | 50.8 | 41.8 | 29.9 | 56.8 | 53.8 | 50.8 | 41.8 | 29.9 |
| Water | 38.8 | 38.8 | 38.8 | 38.8 | 38.8 | 38.8 | 38.8 | 38.8 | 38.8 | 38.8 | 38.8 |
| Salt | 0.9 | 0.9 | 0.9 | 0.9 | 0.9 | 0.9 | 0.9 | 0.9 | 0.9 | 0.9 | 0.9 |
| Yeast | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 |
| Coconut flour | - | 3.0 | 6.0 | 9.0 | 17.9 | 29.9 | - | - | - | - | - |
| Chestnut flour | - | - | - | - | - | - | 3.0 | 6.0 | 9.0 | 17.9 | 29.9 |
* C: control (wheat bread), CO: bread with coconut flour addition, CH: bread with chestnut flour addition; 5, 10, 15, 30, 50: percentage replacement of wheat flour with coconut/chestnut flours.