Improvement of Fatty Acid Profile and Studio of Rheological and Technological Characteristics in Breads Supplemented with Flaxseed, Soybean, and Wheat Bran Flours
Table 5
Texture parameters of loaves replaced with FF, SF, and WB (50, 100, and 150 g kg−1) and controla.
Replaced breads
Hardness (N)
Adhesiveness (J)
Cohesiveness
Springiness (mm),
Chewiness (mJ)
Gumminess (N)
Control
1.08a
0.07a
0.54d
9.92ab
5.7a
0.58a
50 g kg−1 SF
3.45c
0.07a
0.5cd
8.49a
14.67bcd
1.74bc
100 g kg−1 SF
4.67d
0.1a
0.44abc
8.61ab
17.75d
2.06cd
150 g kg−1 SF
5.73e
0.09a
0.5bcd
8.82ab
25.16e
2.85e
50 g kg−1 FF
3.16c
0.08a
0.45abc
7.94a
11.19abc
1.41b
100 g kg−1 FF
5.59e
0.07a
0.42ab
8.13a
19.13d
2.35d
150 g kg−1 FF
6.04e
0.11a
0.4a
7.04a
16.92d
2.4d
50 g kg−1 WB
1.41ab
0.06a
0.54d
12.52b
9.88ab
0.76a
100 g kg−1 WB
1.95b
0.08a
0.47abcd
9.59ab
8.74a
0.91a
150 g kg−1 WB
3.46c
0.06a
0.47abcd
10.27ab
15.93cd
1.61b
Mean values with different letters in a column are significantly different (). WF: wheat flour, SF: soybean flour, FF: flaxseed flour, and WB: wheat bran.