Baking Effect on Resistant Starch Digestion from Composite Bread Produced with Partial Wheat Flour Substitution

Table 2

Continuation of the 2² factorial design and responses in the characterization of bread produced with different concentrations of wheat flour, corn flour (C_CF), green banana flour (C_GF), and baking improver (C_BI).

Run	Variable		CutF	·Cb	·Cb	·Cb	·Ct	·Ct	·Ct
	X1 (CCF)	X2 (CBI)
1	−1 (0)	−1 (12)	45 ± 6	68.1 ± 3.3	−0.3 ± 0.1	10.7 ± 1.1	61.0 ± 3.4	14.0 ± 1.9	36.5 ± 1.4
2	+1 (40)	−1 (12)	25 ± 8	71.1 ± 0.2	5.6 ± 0.1	40.0 ± 0.4	71.7 ± 3.0	11.9 ± 1.6	42.3 ± 1.7
3	−1 (0)	+1 (36)	40 ± 6	82.6 ± 0.4	0.9 ± 0.2	18.8 ± 0.5	60.7 ± 2.6	17.5 ± 1.0	42.1 ± 0.5
4	+1 (40)	+1 (36)	17 ± 3	73.3 ± 3.0	3.6 ± 0.3	36.1 ± 2.1	73.8 ± 7.1	10.2 ± 1.7	31.7 ± 4.6
5	0 (20)	0 (24)	32 ± 6	75.8 ± 0.5	2.7 ± 0.3	30.1 ± 1.0	71.9 ± 4.7	11.9 ± 2.5	33.8 ± 3.9
6	0 (20)	0 (24)	33 ± 4	75.8 ± 0.9	2.5 ± 0.2	29.6 ± 0.8	66.2 ± 3.2	14.5 ± 1.3	36.3 ± 2.9
7	0 (20)	0 (24)	31 ± 5	75.3 ± 0.5	2.6 ± 0.2	29.8 ± 0.6	71.0 ± 1.9	12.2 ± 0.9	36.9 ± 3.5
8	0 (20)	0 (24)	30 ± 5	75.3 ± 0.7	3.0 ± 0.2	30.5 ± 0.8	70.2 ± 4.5	11.8 ± 2.5	33.6 ± 4.0
Run	Variable		CutF	·Cb	·Cb	·Cb	·Ct	·Ct	·Ct
	X1 (CGF)	X2 (CBI)
1	−1 (0)	−1 (12)	57 ± 9	78.3 ± 1.8	2.1 ± 0.2	20.6 ± 0.5	66.1 ± 3.7	12.9 ± 2.6	35.9 ± 2.1
2	+1 (20)	−1 (12)	27 ± 5	43.9 ± 2.0	4.0 ± 0.2	16.0 ± 0.7	48.4 ± 2.4	8.9 ± 1.0	25.9 ± 1.6
3	−1 (0)	+1 (20)	32 ± 4	64.9 ± 2.3	−0.4 ± 0.1	9.7 ± 0.5	61.3 ± 2.6	13.2 ± 1.7	39.1 ± 1.5
4	+1 (20)	+1 (20)	28 ± 2	45.2 ± 1.4	3.9 ± 0.3	15.7 ± 0.5	43.3 ± 2.8	11.0 ± 2.1	26.9 ± 1.8
5	0 (10)	0 (16)	34 ± 7	51.5 ± 1.6	2.2 ± 0.2	14.1 ± 0.9	53.7 ± 3.5	10.7 ± 1.6	32.0 ± 1.7
6	0 (10)	0 (16)	41 ± 7	58.1 ± 3.4	3.7 ± 0.3	15.5 ± 1.3	57.3 ± 2.8	10.7 ± 0.6	28.4 ± 3.2
7	0 (10)	0 (16)	36 ± 7	58.6 ± 2.2	3.6 ± 0.2	15.2 ± 0.7	57.3 ± 3.9	12.0 ± 1.4	29.6 ± 3.5
8	0 (10)	0 (16)	37 ± 6	59.2 ± 2.2	3.6 ± 0.2	15.4 ± 1.0	53.2 ± 1.2	11.8 ± 1.9	32.0 ± 1.6

X₁, X₂ independent variables; (−1), (0), and (+1) = coded values of experimental design; (·) = decoded values of experimental design. CutF = cutting force; ·Cb = crumb , ·Cb = crumb , ·Cb = crumb , ·Ct = crust , ·Ct = crust , and ·Ct = crust .