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

Table 5

Texture parameters of loaves replaced with FF, SF, and WB (50, 100, and 150 g kg⁻¹) and control^a.

Replaced breads	Hardness (N)	Adhesiveness (J)	Cohesiveness	Springiness (mm),	Chewiness (mJ)	Gumminess (N)
Control	1.08^a	0.07^a	0.54^d	9.92^ab	5.7^a	0.58^a
50 g kg^−1 SF	3.45^c	0.07^a	0.5^cd	8.49^a	14.67^bcd	1.74^bc
100 g kg^−1 SF	4.67^d	0.1^a	0.44^abc	8.61^ab	17.75^d	2.06^cd
150 g kg^−1 SF	5.73^e	0.09^a	0.5^bcd	8.82^ab	25.16^e	2.85^e
50 g kg^−1 FF	3.16^c	0.08^a	0.45^abc	7.94^a	11.19^abc	1.41^b
100 g kg^−1 FF	5.59^e	0.07^a	0.42^ab	8.13^a	19.13^d	2.35^d
150 g kg^−1 FF	6.04^e	0.11^a	0.4^a	7.04^a	16.92^d	2.4^d
50 g kg^−1 WB	1.41^ab	0.06^a	0.54^d	12.52^b	9.88^ab	0.76^a
100 g kg^−1 WB	1.95^b	0.08^a	0.47^abcd	9.59^ab	8.74^a	0.91^a
150 g kg^−1 WB	3.46^c	0.06^a	0.47^abcd	10.27^ab	15.93^cd	1.61^b

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