Effect of the Addition of Different Levels of Chard on the Dough Properties and Physicochemical and Sensory Characteristics of Pan Breads

Table 1

Recipe of pan bread samples.

Pan breads	Wheat flour (g)	Yeast (g)	Sugar (g)	Salt (g)	Corn oil (g)	Chard powder (g)
Control	100	2.2	6	0.5	1	—
5% chard	95	2.2	6	0.5	1	5
10% chard	90	2.2	6	0.5	1	10