Table 10.

Pearson correlation for amino acids of bread samples.

Samples	Arginine	Lysine	Histidine	Phenylalanine	Aspartic Acid	Glutamic Acid	Cysteine	Tyrosine
PM	−0.225	−0.172	−0.435	−0.243	−0.671	−0.824	−0.534	−0.552
PFCDS 5%	−0.198	−0.155	−0.287	−0.235	0.132	−0.214	−0.257	−0.369
PFCDS 10%	−0.115	−0.075	−0.168	0.275	−0.326	0.132	−0.084	0.049
PFCDS 15%	−0.083	0.016	0.277	0.764	0.251	0.264	0.227	0.259
PFCDS 20%	−0.067	0.029	0.573	−0.137	−0.206	0.329	0.538	0.442
PFCZ 5%	0.988	−0.162	−0.346	−0.239	0.126	−0.268	−0.292	−0.422
PFCZ 10%	−0.126	−0.089	−0.227	−0.200	0.172	0.084	−0.154	−0.029
PFCZ 15%	−0.093	0.006	0.188	−0.150	0.237	0.222	0.123	0.206
PFCZ 20%	−0.080	0.602	0.425	0.165	0.284	0.276	0.434	0.416

* 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.