Flour formulations |
L |
a |
b |
Crust |
Crumb |
Crust |
Crumb |
Crust |
Crumb |
F1 |
20.89 ± 0.17a |
50.35 ± 0.46c |
13.72 ± 0.29c |
9.03 ± 0.13c |
24.39 ± 0.20c |
24.81 ± 0.22c |
F2 |
22.43 ± 0.48a |
74.68 ± 0.42c |
17.61 ± 0.44c |
3.06 ± 0.18c |
35.34 ± 0.18b |
35.88 ± 0.16a |
F3 |
21.46 ± 0.31a |
72.45 ± 0.51c |
15.33 ± 0.06b |
4.04 ± 0.22a |
35.88 ± 0.16c |
35.34 ± 0.19b |
F4 |
20.62 ± 0.41a |
71.52 ± 0.36c |
15.03 ± 0.08c |
4.66 ± 0.01b |
36.87 ± 0.11d |
36.87 ± 0.11c |
F5 |
18.58 ± 0.31b |
66.74 ± 0.37c |
14.31 ± 0.06a |
5.08 ± 0.04c |
34.74 ± 0.14a |
34.74 ± 0.14a |
F6 |
15.94 ± 0.13c |
56.59 ± 0.43c |
14.45 ± 0.23b |
5.23 ± 0.19b |
33.05 ± 0.18c |
33.05 ± 0.18c |
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