Baking Effect on Resistant Starch Digestion from Composite Bread Produced with Partial Wheat Flour Substitution
Table 3
Regression coefficient and ANOVA for the different dependent variables evaluated as a function of the independent variables, corn flour concentration (CCF = g/100 g total flour), green banana flour concentration (CGF = g/100 g total flour), and baking improver concentration (CBI = g/1200 g of total flour).
Dependent variable for bread produced with corn flour
β0
CCF
CBI
CCF·CBI
R2
Fcalculated
Ftabulated()
FLack ofadjustment
Ftabulated2()
Specificvolume (SV)
4.36
−1.47
0.36
0.39
0.95
32.58
5.99
5.18
9.28
Hardness (Hd)
0.26
0.24
−0.14
−0.14
0.92
14.68
6.59
100.38
10.13
Elasticity (El)
0.93
−0.05
−0.01
0.02
0.95
25.55
5.79
5.26
9.55
Cohesiveness (Co)
0.71
−0.14
−0.01
0.001
0.87
40.51
5.99
12.23
9.28
Cutting force (CutF)
31.58
−10.60
−3.23
−0.66
0.99
161.57
5.79
0.61
9.55
Young modulus (Ym)
0.050
0.067
0.0025
0.0025
0.75
17.71
5.99
81.33
9.28
(crumb) (·Cb)
74.66
−1.59
4.17
−3.08
0.95
16.28
5.79
115.55
9.55
(crumb) (·Cb)
2.57
2.18
−0.20
−0.81
0.99
132.94
5.79
2.74
9.55
(crumb) (·Cb)
28.20
11.64
1.05
−3.02
0.96
48.05
5.99
135.30
9.28
(crust) (·Ct)
68.30
5.95
0.44
0.61
0.80
21.64
5.99
1.12
9.28
(crust) (·Ct)
12.99
−2.35
0.42
−1.30
0.83
9.77
5.99
1.86
9.28
(crust) (·Ct)
36.66
−1.13
−1.24
−4.04
0.74
10.42
5.99
3.42
9.28
Dependent variable for bread produced with green banana flour
β0
CGF
CBI
CGF·CBI
R2
Fcalculated
Ftabulated ()
FLack of adjustment
Ftabulated2 ()
Specific volume (SV)
3.86
−1.31
0.70
−0.60
0.95
27.97
6.59
86.67
10.13
Water loss (WL)
18.43
−1.94
1.34
−1.16
0.99
172.90
6.59
0.13
10.13
Cutting force (CutF)
36.58
−8.47
−5.76
6.54
0.96
31.64
6.59
0.16
10.13
Young modulus (Ym)
0.36
0.38
−0.09
0.00
0.68
10.70
5.99
123.53
9.28
(crumb) (·Cb)
57.48
−13.53
−3.04
3.68
0.95
33.12
5.99
2.44
9.28
(crumb) (·Cb)
2.84−
1.58
−0.67
0.60
0.81
9.53
5.99
3.27
9.28
(crumb) (·Cb)
15.28
0.35
−2.79
−2.65
0.95
66.14
5.79
0.99
9.55
(crust) (·Ct)
55.07
−8.95
−2.45
−0.06
0.96
48.22
5.99
1.63
9.28
(crust) (·Ct)
11.41
−1.54
0.61
0.43
0.81
15.45
5.99
1.73
9.28
(crust) (·Ct)
31.22
−5.56
1.06
−0.56
0.90
37.70
5.99
1.01
9.28
Fcalculated > Ftabulated1: significant model; FLack of adjustment < Ftabulated2: significant and predictive model, (95% confidence); and significance at 95% confidence interval.
