Table 17.

Pearson correlation for 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	0.311	0.176	0.399	0.246	0.585	0.006	0.431	0.490
PFCDS 5%	0.627	0.267	0.779	0.154	0.650	−0.048	0.719	0.736
PFCDS 10%	−0.404	−0.313	−0.404	0.246	−0.330	−0.210	−0.500	−0.309
PFCDS 15%	−0.093	−0.196	−0.066	0.015	−0.199	−0.210	−0.075	−0.186
PFCDS 20%	−0.223	−0.106	−0.235	−0.077	−0.062	−0.156	−0.216	−0.167
PFCZ 5%	0.061	−0.128	0.108	0.200	0.001	−0.048	0.160	0.106
PFCZ 10%	0.389	0.839	−0.111	−0.954	−0.062	0.977	−0.174	−0.166
PFCZ 15%	−0.202	−0.200	−0.202	0.154	−0.159	−0.102	−0.120	−0.155
PFCZ 20%	−0.467	−0.339	−0.268	0.015	−0.423	−0.210	−0.224	−0.349

* 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.