Journal of Food Quality / 2018 / Article / Tab 6

Research Article

Improving Baking Quality of Weak Gluten Semolina Using Ovine Whey Powder

Table 6

Pearson’s correlation between textural data and CATA attributes.

AttributesMoistureCrust pan bread colour indexesmax (N)
Browning index

Overall liking
Sticky
Good to accompany
Smell of dairy products
Very good for diet
Unpleasant smell
Salty
Dry
Soft
Nice colour
Soft to touch
Healthy
Innovative product
Sweet
Springy to touch
Good for nutrition
Smell of traditional bread
Rubbery
Ideal for breakfast
Propensity to purchase

ignificant correlations according to Pearson’s correlation are reported in bold ().

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