Table 2.
Bread and crumb quality parameter for standard wheat bread (swb) and breads fortified with 3% of high molar mass β-glucan (BG) or control BG (hBG 3 or cBG 3) and 6% of high molar mass BG or control BG (hBG 6 or cBG 6). Each recipe was baked once.
| Sample | swb | hBG 3 | cBG 3 | hBG 6 | cBG 6 | |
|---|---|---|---|---|---|---|
| total dough weight (g) | 167 | 167 | 168 | 167 | 167 | |
| total bread weight (g) | 139 | 145 | 145 | 149 | 150 | |
| bake loss (%) | 16.8 | 13.2 | 13.7 | 10.8 | 10.2 | |
| loaf moisture content (%) | 39.4 | 41.3 | 44.1 | 44.6 | 43.8 | |
| loaf volume (cm3) | 510 | 410 | 400 | 190 | 220 | |
| crumb structure category (according to [35]) | 6 | 6 | 6 | 8 | 8 | |
| Texture Profile Analysis | hardness (N) | 6.7 | 9.4 | 9.7 | 35.1 | 41.8 |
| elasticity (%) | 98.0 | 98.1 | 95.8 | 88.9 | 94.1 | |
| cohesion | 0.73 | 0.74 | 0.76 | 0.51 | 0.51 | |
| ballness | 0.40 | 0.39 | 0.42 | 0.19 | 0.19 | |
| stickiness (g∙s) | −1.2 | −0.7 | −0.4 | −258 | −207 | |
| chewiness (N) | 4.78 | 6.80 | 6.35 | 15.78 | 19.95 |