Physical, Textural, Rheological, and Sensory Characteristics of Amaranth-Based Wheat Flour Bread

Table 7

Effect of substitution of amaranth flour on physical evaluation of bread.

Parameters	Wheat flour (100%)	A5+95% wheat flour	A10+90% wheat flour	A15+85% wheat flour
Weight (g)	^dD	^cC	^bB	^aA
Height (mm)	^aA	^bB	^cC	^dD
Loaf volume (cm^3)	^aA	^bB	^cC	^dD
Specific volume (cm^3/g)	^aA	^bB	^cC	^dD

Data represents the (). Means followed by capital letter superscripts in a row differ significantly (), and means followed by the same small letter superscripts in a column differ significantly ().