Table 12.
Pearson correlation for carbohydrate of bread samples.
| Samples | Sucrose | Fructose |
|---|---|---|
| PM | 0.843 | 0.513 |
| PFCDS 5% | 0.134 | 0.404 |
| PFCDS 10% | 0.021 | 0.133 |
| PFCDS 15% | −0.130 | −0.139 |
| PFCDS 20% | −0.405 | −0.356 |
| PFCZ 5% | 0.124 | 0.241 |
| PFCZ 10% | −0.015 | −0.030 |
| PFCZ 15% | −0.154 | −0.247 |
| PFCZ 20% | −0.418 | −0.519 |
* 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.