. 2021 Jul 30;26(15):4641. doi: 10.3390/molecules26154641

Table A1.

Crumb texture parameters for the selected analysed breads after 24, 48 and 72 h of storage at room temperature.

	Resilience	Cohesiveness	Chewiness (N)	Resilience	Cohesiveness	Chewiness (N)
	C			CO10
24 h	0.89 ± 0.03 ^a	0.53 ± 0.01 ^b	5.05 ± 0.38 ^a	0.84 ± 0.07 ^a	0.44 ± 0.01 ^a	6.87 ± 0.54 ^a
48 h	0.90 ± 0.05 ^a	0.43 ± 0.05 ^a	4.75 ± 1.25 ^a	0.93 ± 0.11 ^a	0.41 ± 0.04 ^a	10.36 ± 1.18 ^b
72 h	0.87 ± 0.01 ^a	0.39 ± 0.01 ^a	7.28 ± 0.12 ^b	0.89 ± 0.08 ^a	0.41 ± 0.03 ^a	11.70 ± 1.03 ^b
	CO30			CO50
24 h	0.87 ± 0.12 ^b	0.41 ± 0.02 ^b	7.43 ± 0.68 ^a	0.48 ± 0.03 ^a	0.29 ± 0.07 ^a	6.32 ± 2.00 ^a
48 h	0.57 ± 0.02 ^a	0.28 ± 0.03 ^a	7.07 ± 1.05 ^a	0.50 ± 0.05 ^a	0.26 ± 0.02 ^a	7.03 ± 0.74 ^a
72 h	0.67 ± 0.10 ^ab	0.38 ± 0.04 ^b	13.96 ± 1.29 ^b	0.48 ± 0.09 ^a	0.33 ± 0.03 ^a	12.67 ± 1.96 ^b
	CH10			CH30
24 h	0.93 ± 0.10 ^a	0.45 ± 0.01 ^a	9.32 ± 1.08 ^a	0.67 ± 0.10 ^a	0.38 ± 0.04 ^a	7.43 ± 0.6 8 ^a
48 h	0.91 ± 0.03 ^a	0.42 ± 0.03 ^a	7.58 ± 1.38 ^a	0.87 ± 0.12 ^a	0.41 ± 0.02 ^a	9.70 ± 0.75 ^b
72 h	0.90 ± 0.07 ^a	0.44 ± 0.01 ^a	10.42 ± 1.65 ^a	0.87 ± 0.09 ^a	0.38 ± 0.03 ^a	14.29 ± 0.85 ^c
	CH50
24 h	0.94 ± 0.06 ^a	0.40 ± 0.02 ^b	11.36 ± 1.05 ^a
48 h	0.97 ± 0.05 ^a	0.35 ± 0.03 ^b	12.34 ± 0.15 ^b
72 h	0.80 ± 0.14 ^a	0.18 ± 0.01 ^a	16.04 ± 0.76 ^c

Values represent means ± standard deviation, (n = 6, for each bread type). Respectively for each bread the values in a column with different letters are significantly different (p < 0.05).