Table 4.
Pearson correlation for porosity and elasticity of bread samples.
| Samples | Porosity | Elasticity |
|---|---|---|
| PM | 0.327 | 0.376 |
| PFCDS 5% | 0.036 | 0.381 |
| PFCDS 10% | −0.307 | 0.242 |
| PFCDS 15% | −0.361 | −0.244 |
| PFCDS 20% | −0.723 | −0.685 |
| PFCZ 5% | 0.319 | 0.242 |
| PFCZ 10% | 0.263 | 0.093 |
| PFCZ 15% | 0.229 | −0.063 |
| PFCZ 20% | 0.216 | −0.343 |
* 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.