Table 3 Texture profile parameters of pan bread as affected by addition of nano and fermented nano materials

4.87^M

7.51^A

0.986^A

36.05^N

7.89^L

7.35^AB

0.972^A

56.38^M

37.10^B

7.33^AB

0.907^B

246.77^A

9.47^K

7.14^BCD

0.978^A

59.36^M

9.81^K

7.40^AB

0.912^B

66.24^L

15.03^I

6.96^DEF

1.000^A

104.61^G

13.65^J

7.42^AB

0.901^B

91.28^J

14.32^IJ

7.26^ABC

0.902^B

93.79^IJ

26.03^D

6.90^DEF

0.868^C

155.92^C

17.24^H

7.04^CDE

0.822^D

99.81^H

17.70^H

6.82^EF

0.795^D

95.97^HI

18.64^G

6.40^G

0.679^E

81.00^K

17.80^H

7.31^ABC

0.882^BC

114.80^F

23.76^F

6.15^GH

0.802^D

117.19^F

29.73^C

6.09^H

0.689^E

126.06^E

13.83^J

7.36^AB

0.815^D

82.94^K

24.84^E

6.72^F

0.801^D

133.66^D

39.16^A

6.74^F

0.618^F

163.22^B