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

Table 8

Effect of texture profile analysis (TPA) on hardness, cohesiveness, gumminess, chewiness, and springiness of bread substituted with amaranth flour during storage.

Parameters	Wheat flour (100%)	A5+95% wheat flour	A10+90% wheat flour	A15+85% wheat flour
Hardness (N)	^dB	^cB	^bB	^aB
Cohesiveness	^dD	^cD	^bD	^aD
Gumminess	^dC	^cC	^bC	^aC
Chewiness (kg/mm)	^dA	^cA	^bA	^aA
Springiness (mm)	^dD	^cD	^bD	^aD

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 ().