TABLE 2.

Texture and color analysis of wheat bread before and after addition of enzyme.

Texture analysis
Sample	Hardness (N)	Springiness (mm)	Cohesiveness	Chewiness (mJ)
Control	10.19 ± 2.51	10.44 ± 0.13	0.46 ± 0.04	53.30 ± 11.34
α-Amylase treated	5.88 ± 1.03	11.74 ± 0.27	0.40 ± 0.02	31.06 ± 5.29
F value	7.50*	54.88*	8.80*	32.91*
Color analysis
Sample	L*	a*	b*	BI
Control	87.75 ± 1.48	−2.81 ± 2.74	10.75 ± 2.35	10.41 ± 4.23
α-Amylase treated	83.48 ± 1.41	−0.45 ± 0.31	13.44 ± 2.65	16.82 ± 3.71
F value	43.30*	7.25*	5.77*	12.91*

Differences tested on the 0.95 level (p < 0.05).