Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat Breads

Table 3

Effect of type and concentration of hydrocolloids¹ and emulsifiers² on specific loaf volume, moisture content, firmness, and brownness index value in composite cassava-maize-wheat (CMW) breads.

Composite bread	Level of emulsifier (%)	Specific volume (cm^3/g)		Moisture content (%)		Firmness (N)		Brownness index
		CMC	HM-pectin	CMC	HM-pectin	CMC	HM-pectin	CMC	HM-pectin
No emulsifier	0	2.14^a	2.07^bc			4.71^de	6.15^e	80.0^ab	66.2^a
+DATEM	0.1	2.23^ab	2.08^bcd			4.97^ef	5.56^d	88.8^d	82.3^de
	0.3	2.46^e	2.21^de			4.39^bc	4.99^b	87.9^cd	97.9^g
	0.5	2.38^cde	2.19^de			4.59^cd	5.16^bc	95.2^e	93.2^f
+SSL	0.1	2.40^de	2.06^ab			3.85^a	5.41^cd	84.1^bc	84.7^e
	0.3	2.31^bcd	2.16^bcde			4.84^de	4.98^b	84.8^cd	76.9^bc
	0.5	2.29^bc	2.31^f			5.17^f	5.00^b	76.7^a	85.3^e
+LC	0.1	2.22^ab	2.18^cde			5.26^f	5.33^bcd	87.0^cd	78.4^cd
	0.3	2.33^cd	2.26^de			4.28^b	4.61^a	86.1^cd	79.9^cd
	0.5	2.38^cde	2.16^bcde			4.53^bcd	5.16^bc	85.1^cd	73.8^b

CMC: cellulose gum, HM pectin: high methoxyl pectin at 3% (w/w) level, ²DATEM: diacetyl tartaric acid ester of mono- and diglycerides, SSL: sodium stearoyl-2-lactylate, and LC: soy lecithin (% in w/w).
^{a,b,c,d,e,f,g}Different letters in the same column represent values that are significantly different .