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="tab6"><tr><td><table class="table"><tr><td class="thead-hr" colspan="4"><hr/></td></tr><tr class="thead"><td class="align_left">Pan breads</td><td class="align_center">Weight (g)</td><td class="align_center">Volume (cm<sup>3</sup>)</td><td class="align_center">Specific volume (cm<sup>3</sup>/g)</td></tr><tr><td class="thead-hr" colspan="4"><hr/></td></tr><tr><td class="align_left">Control</td><td class="align_center">92.55 ± 5.66a</td><td class="align_center">242.44 ± 25.14a</td><td class="align_center">2.61 ± 0.44a</td></tr><tr><td class="align_left">5% chard</td><td class="align_center">98.66 ± 7.33ab</td><td class="align_center">180.77 ± 11.12b</td><td class="align_center">2.02 ± 0.30ab</td></tr><tr><td class="align_left">10% chard</td><td class="align_center">83.11 ± 6.81b</td><td class="align_center">135.75 ± 9.41c</td><td class="align_center">1.63 ± 0.22c</td></tr><tr class="table-tr"><td colspan="4"><hr class="tbody-hr"/></td></tr></table></td></tr><tr class="table-fn"><td><div>Mean values ± standard deviations in each column with different letters (a, b, c, and d) are significantly different (<i>P</i> &lt; 0.05).<br/></div></td></tr></table>

<div>Physical properties of pan breads fortified with 5% chard and 10% chard compared with those of the control pan bread.</div>

Journal of Food Quality

tab6

Table 6

Table 6: Effect of the Addition of Different Levels of Chard on the Dough Properties and Physicochemical and Sensory Characteristics of Pan Breads 