Baking Effect on Resistant Starch Digestion from Composite Bread Produced with Partial Wheat Flour Substitution
Table 1
The 22 factorial design and responses in the characterization of bread produced with different concentrations of wheat flour, corn flour (CCF = g/100 g total flour), green banana flour (CGF = g/100 g total flour), and baking improver (CBI = g/1200 g total flour).
Run
Variable
WCD
WCCb
WCCt
WL
SV
Hd
El
Co
Ym
X1 (CCF)
X2 (CBI)
1
−1 (0)
−1 (12)
46.6 ± 0.2
44.2 ± 1.4
16.9 ± 2.0
20.6 ± 1.1
6.02 ± 0.41
0.09 ± 0.02
0.98 ± 0.02
0.83 ± 0.02
0.11 ± 0.04
2
+1 (40)
−1 (12)
45.6 ± 0.2
44.8 ± 0.1
20.6 ± 0.7
19.4 ± 0.5
2.30 ± 0.01
0.84 ± 0.12
0.87 ± 0.04
0.53 ± 0.05
1.36 ± 0.21
3
−1 (0)
+1 (36)
45.6 ± 0.8
43.8 ± 0.2
11.6 ± 0.9
21.4 ± 0.8
5.97 ± 0.16
0.10 ± 0.01
0.94 ± 0.03
0.81 ± 0.03
0.12 ± 0.04
4
+1 (40)
+1 (36)
46.0 ± 0.1
43.2 ± 0.1
15.7 ± 1.5
20.7 ± 1.2
3.80 ± 0.07
0.29 ± 0.03
0.89 ± 0.10
0.53 ± 0.11
1.49 ± 0.52
5
0 (20)
0 (24)
45.1 ± 0.1
44.3 ± 0.1
18.9 ± 2.1
19.1 ± 0.4
4.26 ± 0.30
0.18 ± 0.02
0.94 ± 0.02
0.77 ± 0.02
0.23 ± 0.03
6
0 (20)
0 (24)
46.0 ± 0.1
43.6 ± 0.3
17.8 ± 1.1
20.0 ± 0.1
4.20 ± 0.38
0.19 ± 0.03
0.94 ± 0.03
0.75 ± 0.04
0.21 ± 0.05
7
0 (20)
0 (24)
51.8 ± 1.6
43.2 ± 0.3
15.3 ± 0.5
21.1 ± 0.4
4.53 ± 0.25
0.21 ± 0.02
0.92 ± 0.03
0.73 ± 0.03
0.25 ± 0.07
8
0 (20)
0 (24)
45.3 ± 0.1
43.4 ± 0.1
20.1 ± 1.2
19.6 ± 1.0
3.82 ± 0.13
0.22 ± 0.01
0.93 ± 0.03
0.76 ± 0.02
0.25 ± 0.06
Run
Variable
WCD
WCCb
WCCt
WL
SV
Hd
El
Co
Ym
X1 (CGF)
X2 (CBI)
1
−1 (0)
−1 (12)
45.8 ± 0.1
45.2 ± 0.2
16.8 ± 0.9
17.8 ± 0.5
3.63 ± 0.25
0.30 ± 0.04
0.95 ± 0.03
0.80 ± 0.03
0.16 ± 0.01
2
+1 (20)
−1 (12)
46.4 ± 0.1
43.8 ± 0.1
21.2 ± 1.09
16.3 ± 0.3
2.21 ± 0.03
0.94 ± 0.12
0.88 ± 0.02
0.67 ± 0.03
1.02 ± 0.06
3
−1 (0)
+1 (20)
46.5 ± 0.1
45.7 ± 0.2
13.5 ± 1.1
22.8 ± 0.3
6.22 ± 0.11
0.08 ± 0.01
0.91 ± 0.03
0.80 ± 0.03
0.08 ± 0.02
4
+1 (20)
+1 (20)
44.9 ± 0.2
44.5 ± 0.6
19.1 ± 2.6
16.6 ± 0.4
2.42 ± 0.06
0.71 ± 0.09
0.87 ± 0.01
0.69 ± 0.03
0.85 ± 0.14
5
0 (10)
0 (16)
46.3 ± 0.1
45.2 ± 0.2
13.3 ± 1.4
18.5 ± 0.7
4.09 ± 0.12
0.12 ± 0.01
0.91 ± 0.05
0.80 ± 0.01
0.14 ± 0.03
6
0 (10)
0 (16)
47.3 ± 0.1
44.3 ± 0.2
16.6 ± 1.0
18.6 ± 0.8
4.21 ± 0.11
0.23 ± 0.03
0.94 ± 0.01
0.80 ± 0.01
0.19 ± 0.02
7
0 (10)
0 (16)
46.3 ± 0.2
44.8 ± 0.2
19.4 ± 0.9
18.1 ± 0.6
4.07 ± 0.04
0.19 ± 0.01
0.88 ± 0.10
0.80 ± 0.02
0.20 ± 0.05
8
0 (10)
0 (16)
46.4 ± 1.6
43.4 ± 0.2
18.3 ± 0.8
18.7 ± 0.7
4.04 ± 0.20
0.22 ± 0.04
0.93 ± 0.03
0.80 ± 0.01
0.15 ± 0.03
X1, X2 independent variables; (−1), (0), and (+1) = coded values of experimental design; and (·) = decoded values of experimental design. WCD = dough water content (%), WCCb = crumb water content (%), WCCt = crust water content (%), WL = water weight loss (%), SV = specific volume (mL/g), Hd = hardness (kg), El = elasticity, Co = cohesiveness, and Ym = Young modulus (MPa).
