Table 4.
Results of the flatbread evaluation with the 5-point rating scale.
| Feature | Weighting Factor | Flatbread with Yeast | ||
|---|---|---|---|---|
| C1 | C2 | P | ||
| Color | 0.3 | 1.32 ± 0.10 b | 1.22 ± 0.04 a | 1.32 ± 0.03 b |
| Smell | 0.15 | 0.39 ± 0.01 b | 0.37 ± 0.02 b | 0.33 ± 0.01 a |
| Structure and consistency | 0.15 | 0.50 ± 0.08 a | 0.56 ± 0.06 a | 0.60 ± 0.02 a |
| Taste | 0.4 | 1.55 ± 0.04 a | 1.49 ± 0.08 a | 1.68 ± 0.08 b |
| Overall | 3.76 ± 0.12 a | 3.64 ± 0.11 a | 3.93 ± 0.03 b | |
C1—yeast without the addition of iron ions and without PEF; C2—yeast with the addition of iron ions and without PEF; P—yeast with the addition of iron ions and PEF. Each value is the mean ± standard deviation (n = 3). Results with the same letter within a row are not significantly different (p < 0.05).