Table 3.
Porosity and elasticity (%) of bread samples.
| Samples | Porosity (%) | Elasticity (%) |
|---|---|---|
| PM | 78.65 ± 0.05 a | 95.51 ± 0.02 a |
| PFCDS 5% | 76.88 ± 0.04 abc | 95.58 ± 0.04 a |
| PFCDS 10% | 74.78 ± 0.05 bcd | 93.54 ± 0.01 ab |
| PFCDS 15% | 74.45 ± 0.07 cd | 86.44 ± 0.03 bcd |
| PFCDS 20% | 72.24 ± 0.01 d | 80 ± 2.00 d |
| PFCZ 5% | 78.60 ± 0.02 a | 93.54 ± 0.02 ab |
| PFCZ 10% | 78.26 ± 0.03 ab | 91.37 ± 0.04 abc |
| PFCZ 15% | 78.05 ± 0.03 abc | 89.09 ± 0.04 abc |
| PFCZ 20% | 77.97 ± 0.06 abc | 85 ± 4.00 cd |
Identical superscripts letters within rows indicate no significant difference (p > 0.05); * 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.