Research Article
Improving Baking Quality of Weak Gluten Semolina Using Ovine Whey Powder
Table 6
Pearson’s correlation between textural data and CATA attributes.
| Attributes | Moisture | Crust pan bread colour indexes | max (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 | | | | | | |
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ignificant correlations according to Pearson’s correlation are reported in bold ( ). |