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

Table 6

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

Replaced breads	(kPa)	(kPa)	(kPa)	(Pa·s)	(Pa·s)
Control	3.42^a	1.52^a	64.64^abc	141.43^a	42.42^b	0.9993
50 g kg^−1 SF	5.75^bc	2.70^b	61.40^abc	234.24^bc	27.04^a	0.9998
100 g kg^−1 SF	9.64^d	4.71^d	152.60^f	399.22^d	35.14^ab	0.9998
150 g kg^−1 SF	12.27^e	5.51^e	111.11^de	513.65^e	24.77^a	0.9997
50 g kg^−1 FF	6.94^c	3.48^c	88.93^cd	286.81^c	30.12^a	0.9998
100 g kg^−1 FF	8.87^d	4.73^d	140.66^ef	397.55^d	34.12^ab	0.9998
150 g kg^−1 FF	9.33^d	4.99^de	124.45^ef	412.43^d	31.94^ab	0.9998
50 g kg^−1 WB	3.49^a	1.67^a	38.73^a	133.57^a	29.31^a	0.9998
100 g kg^−1 WB	4.42^ab	2.04^a	45.88^ab	167.23^ab	27.29^a	0.9992
150 g kg^−1 WB	6.20^c	2.96^bc	78.21^bcd	238.85^bc	30.13^a	0.9999

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