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Table 4 Texture profile analyses for bread samples obtained from wheat–lentil composite flours as compared to wheat control bread (means ± standard deviations)

From: Folic acid, minerals, amino-acids, fatty acids and volatile compounds of green and red lentils. Folic acid content optimization in wheat-lentils composite flours

Bread sample Sample length [mm] Hardness cycle 1 [g] Total work cycle 1 [mJ] Hardness cycle 2 [g] Total work cycle 2 [mJ] Cohesiveness [n.a.] Springiness index [n.a.] Gumminess [g] Chewiness index [g]
Wheat Control Bread (B_W) 25.84 ± 0.34 547 ± 74 37.8 ± 5.9 512 ± 65 29.1 ± 4.3 0.72 ± 0.02 0.91 ± 0.01 395 ± 48 359 ± 45
Wheat–Green lentil bread (B_W–GL) 25.54 ± 0.36 3723 ± 775 224.4 ± 47.0 2830 ± 563 99.4 ± 22.4 0.39 ± 0.01 0.86 ± 0.13 1466 ± 335 1294 ± 499
Wheat–Red lentil bread (B_W–RL) 25.19 ± 1.03 2693 ± 188 168.4 ± 20.2 2186 ± 153 88.9 ± 7.2 0.48 ± 0.03 0.85 ± 0.01 1285 ± 105 1091 ± 77