Evaluation of Quality Parameters in Gluten-Free Bread Formulated with Breadfruit (Artocarpus altilis) Flour

Table 4

, , and color values of experimental gluten-free bread formulas.

Leavening treatment

Crust

Crumb

Flour inclusion level

Yeast

Baking powder

Yeast

Baking powder

Yeast

Baking powder

Yeast

Baking powder

Yeast

Baking powder

Yeast

Baking powder

0%

39.11 ± 6.63^Aa

44.15 ± 10.59^Aa

15.08 ± 1.56^Aa

14.84 ± 1.53^Aa

24.58 ± 6.03^Aa

30.51 ± 6.23^Ab

77.40 ± 0.97^Aa

58.63 ± 2.17^Ab

0.96 ± 0.23^Aa

11.23 ± 0.68^Ab

23.26 ± 1.32^Aa

34.68 ± 0.36^Ab

20%

43.96 ± 5.14^ABa

45.69 ± 6.94^ABa

15.67 ± 0.44^Aa

15.04 ± 0.61^Aa

30.14 ± 2.63^ABa

33.95 ± 3.45^ABb

73.01 ± 0.76^Ba

58.63 ± 2.06^Bb

2.62 ± 1.11^Aa

10.40 ± 0.83^Ab

26.86 ± 1.11^Ba

34.58 ± 0.78^Bb

35%

46.56 ± 5.90^Ba

51.75 ± 7.23^Ba

15.62 ± 0.42^Aa

14.09 ± 1.45^Aa

31.75 ± 3.34^BCa

35.89 ± 2.00^BCb

70.47 ± 0.53^BCa

61.97 ± 0.85^BCb

3.94 ± 0.29^Aa

9.02 ± 0.60^Ab

29.46 ± 1.21^Ba

34.10 ± 0.61^Bb

50%

49.14 ± 5.02^Ca

52.81 ± 1.78^Ca

15.70 ± 0.45^Aa

14.76 ± 1.78^Aa

33.56 ± 2.35^Ca

37.04 ± 1.58^Cb

69.45 ± 0.77^Ca

63.87 ± 0.93^Cb

4.29 ± 0.24^Ba

7.95 ± 0.68^Bb

29.11 ± 0.67^Ba

33.65 ± 0.66^Bb

For each column, mean values with the same upper case superscript are not significantly different (). For each row, mean values with the same lower case superscript are not significantly different ().