Bread

Cupcake

Cake mix

Pancake mix

Pizza mix

“Casabe”

pH

5.3 ± 0.2

6.9 ± 0.0

6.92 ± 0.0

6.8 ± 0.0

6.4 ± 0.0

5-6

Titratable Acidity

0.2 ± 0.00

0.01 ± 0.0

0.24 ± 0.0

0.2 ± 0.0

0.4 ± 0.0

0.02 ± 0.0

∆E(3) Crust

Not determined

12.8 ± 0.0

7.38 ± 0.0

Not apply

11.0 ± 0.1 (Pizza)

5.10 ± 0.1 (casabe)

∆E(3) Crumb

9.3 ± 0.0

5.6 ± 0.0

21.3 ± 0.0

Not apply

 

 

White Index

80.3 ± 0.0

Not determined

Not apply

Not apply

84.5 ± 0.1

71.8 ± 0.1

Brown Index (crust)

Not determined

63.9 ± 0.0

Not apply

NA

NA

Not apply

Density Apparent (g/ml)

0.57 ± 0.9

Not apply

NA

NA

0.44 ± 0.0

Not determined

Specific Volume (cm3/g)

NA

NA

2.7 ± 0.1

1.4 ± 0.0

Not determined

Not apply

Water Activity (Aw)

0.4 ± 0.00

0.6 ± 0.2

0.4 ± 0.0

0.4 ± 0.0

0.4 ± 0.0

0.4 ± 0.0

Global Acceptation

7/9

6/7

6/7

6/7

7/9

5/7

Granular size

Not apply

Not apply

95%>60µm

95%>60µm

95%>120µm

Not apply

WSI (%)

Not apply

Not apply

Not apply

Not apply

9.3 ± 0.7

Not apply

WAI (g, gel/g,)

Not apply

Not apply

Not apply

Not apply

6.8 ± 1.9

Not apply

Table 2: Physical, physicochemical and functional parameters of the breads and baked goods made with non-conventional flours.