Table 8.

Pearson correlation for fatty acids of bread samples.

Samples	Myristic Acid	Palmitic Acid	Stearic Acid	Oleic Acid	Linoleic Acid	Gamma-Linolenic Acid	Margaric Acid	Palmitoleic Acid	Arachidic Acid	∑ SFA	∑MUFA	∑PUFA
PM	0.690	0.891	−0.659	0.409	−0.225	−0.670	-	0.905	0.184	0.908	0.758	−0.941
PFCDS 5%	−0.204	0.101	−0.223	−0.276	0.667	−0.229	0.188	0.200	−0.503	0.056	−0.102	0.352
PFCDS 10%	−0.234	−0.105	−0.071	−0.009	0.229	−0.103	0.303	0.045	−0.116	−0.135	0.007	0.158
PFCDS 15%	−0.281	−0.206	0.176	0.327	−0.098	0.265	0.232	−0.109	−0.078	−0.212	0.194	0.203
PFCDS 20%	−0.403	−0.303	0.312	0.635	−0.270	0.392	0.066	−0.273	0.309	−0.316	0.333	0.185
PFCZ 5%	0.485	−0.008	−0.174	−0.436	0.344	−0.361	−0.226	−0.067	−0.472	−0.066	−0.349	−0.083
PFCZ 10%	0.193	−0.074	−0.107	−0.335	0.007	0.040	0.034	−0.172	−0.127	−0.106	−0.339	0.052
PFCZ 15%	−0.058	0.102	0.066	−0.257	−0.168	0.200	0.113	−0.221	0.117	0.162	−0.0300	0.068
PFCZ 20%	−0.188	−0.399	0.680	−0.057	−0.557	0.466	0.203	−0.308	0.686	−0.291	−0.201	0.007

* 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.