Table 8.
Bread quality indicators for control wheat bread (WB); WBL10 (10% lupin flour and 90% wheat flour); WBL20 (20% lupin flour and 80% wheat flour); and WBL30 (30% lupin flour and 70% wheat flour).
| Indicator | M.U | WB | WBL10 | WBL20 | WBL30 |
|---|---|---|---|---|---|
| Volume | cm3/100 g | 434 ± 1.73 a | 431 ± 1 a,c | 428 ± 1.73 b,c | 402 ± 1 d |
| Decrease compared to the WB (%) | −0.69 | −1.38 | −7.37 | ||
| Porosity | % | 65.62 ± 1.35 a | 61.08 ± 1.32 b | 53.48 ± 1.18 a | 42.48 ± 1.08 b |
| Decrease compared to the WB (%) | −6.92 | −18.50 | −35.26 | ||
| Elasticity | % | 71 ± 2 a | 70 ± 2 a,c | 68 ± 1.73 a,d | 63 ± 2 b |
| Decrease compared to the WB (%) | −1.41 | −4.23 | −11.27 | ||
| Ratio between high and diameter (H/D) | - | 0.63 ± 0.002 a | 0.61 ± 0.001 b | 0.56 ± 0.002 c | 0.51 ± 0.002 d |
| Decrease compared to the WB (%) | −3.17 | −11.11 | −19.05 |
a–d A t-test was used to compare the mean differences registered among samples; data within the same column sharing different superscripts are significantly different (p < 0.05).