Table 11.
The content of carbohydrate (g/100 g) of bread samples.
| Samples [g/100 g] | Sucrose | Fructose | Glucose |
|---|---|---|---|
| PM | 9.84 ± 0.02 a | 0.44 ± 0.02 a | n.d. |
| PFCDS 5% | 8.53 ± 0.01 ab | 0.42 ± 0.03 a | n.d. |
| PFCDS 10% | 7.84 ± 0.02 b | 0.37 ± 0.01 abc | n.d. |
| PFCDS 15% | 6.92 ± 0.04 bc | 0.32 ± 0.02 bcde | n.d. |
| PFCDS 20% | 5.25 ± 0.02 c | 0.28 ± 0.03 de | n.d. |
| PFCZ 5% | 8.47 ± 0.03 ab | 0.39 ± 0.05 ab | n.d. |
| PFCZ 10% | 7.62 ± 0.01 b | 0.34 ± 0.03 bcd | n.d. |
| PFCZ 15% | 6.78 ± 0.03 bc | 0.30 ± 0.03 cde | n.d. |
| PFCZ 20% | 5.17 ± 0.02 c | 0.25 ± 0.02 e | n.d. |
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. n.d. = not detected.