Table 16.

Texture profile analyses content of bread samples.

Samples	Hardness Cycle 1 [g]	Total Work Cycle 1 [mj]	Hardness Cycle 2 [g]	Cohesiveness [n.a.]	Total Work Cycle 2 [mj]	Springiness Index [n.a.]	Viscosity [g]	Chewiness [mj]
PM	759 ± 3.51 abc	42.2 ± 0.11 b	702.67 ± 0.22 ab	0.69 ± 0.09 a	30.87 ± 0.10 a	0.93 ± 0.03 b	520.33 ± 0.11 ab	41.6 ± 0.08 ab
PFCDS 5%	910.33 ± 0.32 a	46.13 ± 0.05 ab	850 ± 7.51 a	0.67 ± 0.15 a	31.97 ± 0.06 a	0.92 ± 0.03 b	612.67 ± 0.08 a	47.57 ± 0.09 a
PFCDS 10%	417.33 ± 0.07 d	21.1 ± 0.04 b	390.67 ± 0.16 d	0.69 ± 0.03 a	15.5 ± 0.11 b	0.89 ± 0.03 b	221.67 ± 0.08 d	22.23 ± 0.09 c
PFCDS 15%	566 ± 3.00 bcd	26.17 ± 0.04 b	522 ± 4.51 bcd	0.64 ± 0.05 a	17.7 ± 0.10 b	0.89 ± 0.03 b	358 ± 3.51 bcd	25.23 ± 0.09 c
PFCDS 20%	503.67 ± 0.15 cd	30.03 ± 0.03 b	456.33 ± 0.14 cd	0.62 ± 0.03 a	20 ± 2.52 b	0.90 ± 0.04 b	313 ± 3.51 cd	25.67 ± 0.07 c
PFCZ 5%	639.67 ± 0.08 bcd	29.07 ± 0.03 b	589.67 ± 0.16 bc	0.68 ± 0.08 a	21.07 ± 0.03 b	0.92 ± 0.03 b	433.33 ± 0.10 bc	32.3 ± 0.08 bc
PFCZ 10%	796.33 ± 0.09 ab	70.77 ± 0.07 a	504.67 ± 0.13 cd	0.43 ± 0.02 a	20 ± 2.00 b	1.11 ± 0.04 a	326.33 ± 0.09 cd	25.7 ± 0.06 c
PFCZ 15%	514 ± 3.51 cd	26 ± 3.51 b	469 ± 4.51 cd	0.67 ± 0.05 b	18.37 ± 0.08 b	0.91 ± 0.03 b	343.67 ± 0.08 cd	25.97 ± 0.08 c
PFCZ 20%	387 ± 2.52 d	20 ± 2.52 b	443.67 ± 0.16 cd	0.64 ± 0.03 a	13.93 ± 0.06 b	0.89 ± 0.04 b	310.33 ± 0.10 cd	21.27 ± 0.11 c

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.