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

<table class="table-group" id="tab2"><tr><td><table class="table"><tr><td class="thead-hr" colspan="7"><hr/></td></tr><tr class="thead"><td class="align_left">Crude protein (%)</td><td class="align_center">Crude fat (%)</td><td class="align_center">Crude fiber (%)</td><td class="align_center">Ash (%)</td><td class="align_center">Carbohydrate (%)</td><td class="align_center">Moisture (%)</td><td class="align_center">Energy (kcal)</td></tr><tr><td class="thead-hr" colspan="7"><hr/></td></tr><tr><td class="align_left">24.85 ± 2.66</td><td class="align_center">1.95 ± 0.21</td><td class="align_center">12.19 ± 2.41</td><td class="align_center">19.22 ± 2.17</td><td class="align_center">35.68 ± 5.45</td><td class="align_center">6.11 ± 1.32</td><td class="align_center">259.67 ± 6.22</td></tr><tr class="table-tr"><td colspan="7"><hr class="tbody-hr"/></td></tr></table></td></tr><tr class="table-fn"><td><div>Data are expressed as mean values ± standard deviations.<br/></div></td></tr></table>

<div>Gross chemical composition of chard (dry weight basis).</div>

Journal of Food Quality

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Table 2

Table 2: Effect of the Addition of Different Levels of Chard on the Dough Properties and Physicochemical and Sensory Characteristics of Pan Breads 