Table 2.

Pearson correlation for physico-chemical properties of bread samples.

Samples	Moisture	Crude Protein	Lipids	Ash	Crude Fiber	Acidity	NaCl	Total Carbohydrate	Energy Value
PM	0.769	−0.710	−0.370	−0.451	−0.589	−0.503	−0.120	−0.675	−0.737
PFCDS 5%	0.150	0.039	−0.298	−0.387	−0.383	−0.237	−0.240	−0.124	−0.296
PFCDS 10%	−0.198	0.126	−0.155	−0.226	−0.022	0.030	0.000	0.210	−0.003
PFCDS 15%	−0.236	0.227	−0.062	0.258	0.193	0.296	0.240	0.127	0.053
PFCDS 20%	−0.120	0.604	0.581	0.419	0.420	0.429	0.480	−0.424	0.393
PFCZ 5%	−0.109	−0.381	−0.382	−0.322	−0.288	−0.370	−0.480	0.450	−0.167
PFCZ 10%	−0.275	−0.130	−0.066	−0.129	−0.082	−0.103	−0.240	0.328	0.021
PFCZ 15%	−0.387	0.106	0.152	0.354	0.224	0.163	0.000	0.202	0.250
PFCZ 20%	0.406	0.121	0.601	0.483	0.527	0.296	0.360	−0.093	0.487

* PM—control sample; PFCDS 5%—bread with 5% hemp flour Dacia Secuieni; PFCDS 10%—bread with 10% hemp flour Dacia Secuieni; PFCDS 15%—bread with 15% hemp flour Dacia Secuieni; PFCDS 20%—bread with 20% hemp flour Dacia Secuieni; PFCZ 5%—bread with 5% hemp flour Zenit; PFCZ 10%—bread with 10% hemp flour Zenit; PFCZ 15%—bread with 15% hemp flour Zenit; PFCZ 20%—bread with 20% hemp flour Zenit.