From: Pan bread quality as affected by some nano and fermented-nano food industries by-products
Sample | Hardness (N) | Springiness (mm) | Cohesiveness | Chewiness |
---|---|---|---|---|
Pan bread made from wheat flours (control samples) | ||||
72%extraction | 4.87M | 7.51A | 0.986A | 36.05N |
82%extraction | 7.89L | 7.35AB | 0.972A | 56.38M |
100%extraction | 37.10B | 7.33AB | 0.907B | 246.77A |
Pan bread made from wheat flour 72% incorporated with | ||||
Nano-wheat bran (%) | ||||
5 | 9.47K | 7.14BCD | 0.978A | 59.36M |
15 | 9.81K | 7.40AB | 0.912B | 66.24L |
25 | 15.03I | 6.96DEF | 1.000A | 104.61G |
Nano-wheat germ (%) | ||||
5 | 13.65J | 7.42AB | 0.901B | 91.28J |
15 | 14.32IJ | 7.26ABC | 0.902B | 93.79IJ |
25 | 26.03D | 6.90DEF | 0.868C | 155.92C |
Fermented nano-rice bran (%) | ||||
5 | 17.24H | 7.04CDE | 0.822D | 99.81H |
15 | 17.70H | 6.82EF | 0.795D | 95.97HI |
25 | 18.64G | 6.40G | 0.679E | 81.00K |
Fermented nano-carrot pomace (%) | ||||
5 | 17.80H | 7.31ABC | 0.882BC | 114.80F |
15 | 23.76F | 6.15GH | 0.802D | 117.19F |
25 | 29.73C | 6.09H | 0.689E | 126.06E |
Fermented nano-pomegranate peel (%) | ||||
5 | 13.83J | 7.36AB | 0.815D | 82.94K |
15 | 24.84E | 6.72F | 0.801D | 133.66D |
25 | 39.16A | 6.74F | 0.618F | 163.22B |