From: Pan bread quality as affected by some nano and fermented-nano food industries by-products
Sample | Symmetry of shape (5) | Crust color (10) | Break and shred (10) | Crumb texture (15) | Crumb color (10) | Aroma (20) | Taste (20) | Mouth feel (10) |
---|---|---|---|---|---|---|---|---|
Pan bread made from wheat flours (control samples) | ||||||||
72% extraction | 4.8A | 9.3A | 9.2A | 14.2A | 9.6A | 18.9A | 18.3A | 9.0A |
82% extraction | 3.5CD | 7.0BCDEF | 6.9CDEF | 10.8BCD | 7.0CD | 15.2BCD | 16.1AB | 7.7AB |
100% extraction | 2.8EF | 6.2CDEFG | 6.3DEFGHI | 9.9CDE | 6.1DE | 14.3BCDE | 15.1BC | 6.8BCD |
Pan bread made from wheat flour 72% incorporated with | ||||||||
Nano-wheat bran (%) | ||||||||
5 | 4.4AB | 8.8A | 8.6AB | 13.4A | 8.8AB | 18.2A | 18.2A | 8.8A |
15 | 3.8BCD | 7.7ABC | 8.1ABC | 12.8AB | 7.7BC | 16.6AB | 16.2AB | 7.8AB |
25 | 3.4CDE | 7.0BCDEF | 6.8CDEF | 11.8ABCD | 7.0CD | 15.2BCD | 14.6BCD | 7.1BC |
Nano-wheat germ (%) | ||||||||
5 | 3.8BCD2 | 7.6ABCD | 7.9ABCD | 12.7AB | 7.8BC | 16.1ABC | 15.3BC | 7.8AB |
15 | 3.1DEF | 5.8DEFGH | 7.0CDEF | 12.1ABC | 6.6CD | 14.4BCDE | 12.5DE | 6.63BCDE |
25 | 2.5FGH | 4.4GHI | 5.4FGHI | 9.6CDE | 5.6DEF | 13.4CDEF | 11.5EF | 5.5DEFG |
Fermented nano-rice bran (%) | ||||||||
5 | 4.0BC | 7.3BCDE | 7.1BCDE | 10.8BCD | 6.9CD | 13.9BCDEF | 13.4CDE | 6.8BCD |
15 | 3.6CD | 6.1CDEFG | 6.4DEFGHI | 10.1CDE | 6.8CD | 12.5DEF | 11.4EF | 5.4DEFG |
25 | 2.8EF | 5.6EFGH | 5.9EFGHI | 9.5ED | 5.8DEF | 11.2FG | 9.6FG | 4.6FG |
Fermented nano-carrot pomace (%) | ||||||||
5 | 3.1DEF | 6.8 CDEF | 6.6CDEFGH | 10.7BCD | 6.6CD | 14.3BCDE | 13.8BCDE | 6.6BCDE |
15 | 2.5FG | 4.9 GHI | 6.0EFGHI | 9.2ED | 5.3DEFG | 11.4EFG | 12.1DEF | 5.7CDEF |
25 | 1.8GH | 4.0 HI | 5.0HI | 7.9E | 4.2FG | 11.9EFG | 12.2DEF | 4.1G |
Fermented nano-pomegranate peel (%) | ||||||||
5 | 2.7EF | 5.4FGHI | 5.7EFGHI | 9.3ED | 6.0DE | 12.9DEF | 11.9DEF | 5.2EFG |
15 | 2.3FGH | 4.5GHI | 5.2GHI | 8.0E | 4.5EFG | 11.9EFG | 11.3EF | 5.3EFG |
25 | 1.7H | 3.7I | 4.9I | 7.9E | 3.8G | 9.1G | 7.8G | 4.9FG |