Research Article

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

Table 7

Pearson’s correlation coefficients between relaxation and texture parameters of loaves replaced with FF, SF, and WB (50, 100, and 150 g kg−1) and control.

(kPa) (kPa)Hardness (N)Adhesiveness (J)CohesivenessSpringiness (mm)Chewiness (mJ)Gumminess (N)

1
(kPa)0.98*1
(kPa)0.79*0.85*1
0.99*0.99*0.81*1
1
Hardness (N)0.91*0.95*0.82*0.92*1
Adhesiveness (J)1
Cohesiveness−0.6*−0.6*−0.52*−0.66*1
Springiness (mm)−0.5*−0.54*−0.55*−0.51*−0.54*0.48*1
Chewiness (mJ)0.87*0.85*0.65*0.86*0.88*−0.37*1
Gumminess (N)0.93*0.94*0.77*0.94*0.98*−0.51*−0.5*0.94*1

Significant at .