International Journal of Food Science

Research Article

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

Table 9

Effect of substitution of amaranth flour on colour of bread.


	Crust colour			Crumb colour


Wheat flour (100%)	^dD	^aD	^bA	^dA	^aD	^aD
A5+95% wheat flour	^dC	^aC	^bB	^dB	^aC	^aC
A10+90% wheat flour	^dB	^aB	^aC	^dC	^aB	^aB
A15+85% wheat flour	^dA	^aA	^aD	^dD	^aA	^aA

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 ().