Improvement of Fatty Acid Profile and Studio of Rheological and Technological Characteristics in Breads Supplemented with Flaxseed, Soybean, and Wheat Bran Flours

Table 4

Technological and color parameters of breads replaced with 50, 100, and 150 g kg⁻¹ of functional flours^a.

Replaced breads	Technological parameters		Crust color			Crumb color
	Specific volume (cm^3 g^−1)	Moisture (g kg^−1)
Control	4.85^g	335.6^b	54.67^abc	15.33^c	21.2^bc	68.27^e	2.7^a	10.73^ab
50 g kg^−1 SF	4.63^fg	336.4^b	54.63^abc	9.1^a	16.43^a	67.07^de	4.3^b	13.63^c
100 g kg^−1 SF	4.58^f	329.9^ab	56.37^bc	11.77^ab	16.57^a	68.03^e	4.9^bcd	16.07^d
150 g kg^−1 SF	3.38^ab	336.9^b	58.27^cd	13.53^bc	18.03^ab	69.9^e	4.47^bc	16.83^d
50 g kg^−1 FF	3.9^e	334^b	61.03^de	8.63^a	18.17^ab	62.27^bcd	4.1^b	10.9^a
100 g kg^−1 FF	3.8^de	318.5^a	53.37^ab	9.07^a	15.43^a	58.8^ab	5.23^cd	10.6^a
150 g kg^−1 FF	3.56^bc	334.5^b	51.13^a	9.4^a	14.67^a	56.73^a	5.6^d	10.43^a
50 g kg^−1 WB	3.65^cd	353^c	64.03^e	11.43^ab	23.43^c	65.1^cde	4.47^bc	12^b
100 g kg^−1 WB	3.28^a	355.5^cd	60.43^de	12.77^bc	23.13^c	62.37^bcd	4.9^bcd	12.57^bc
150 g kg^−1 WB	3.57^bcd	365^d	57.3^cd	13.4^bc	21.53^bc	61.6^abc	5.59^d	13.47^c

Mean values with different letters in a column are significantly different (). WF: wheat flour, SF: soybean flour, FF: flaxseed flour, and WB: wheat bran.