Bread

Lift Coefficient

Specific Volume

(cm³/g)

% Crust

% Crumb

Hardness

(g)

Adhesiveness

(g * s) (−)

Elasticity

(mm)

Cohesiveness

(g * s)

LB7

2.611 ± 0.02^a

0.52 ± 0.00^a

18.49 ± 0.84^b

81.51 ± 0.84^a

256.70 ± 0.06^d

0.00 ± 0.00^a

0.742 ± 0.01^ab

0.283 ± 0.13^a

LB6

2.571 ± 0.03^a

0.45 ± 0.00^b

18.00 ± 1.12^b

82.00 ± 1.12^a

412.58 ± 0. 21^b

0.00 ± 0.00^a

0.785 ± 0.04^ab

0.289 ± 0.01^a

LB2

2.314 ± 0.34^a

0.46 ± 0.01^b

18.91 ± 0.66^b

81.09 ± 0.66^a

175.46 ± 0.35^e

0.00 ± 0.00^a

0.665 ± 0.12^ab

0.266 ± 0.01^a

Pulque

1.972 ± 0.00^b

0.45 ± 0.01^b

16.97 ± 0.87^b

83.03 ± 0.87^a

422.43 ± 0.38^a

0.26 ± 0.11^a

0.776 ± 0.00^ab

0.337 ± 0.03^a

LB2Y

1.503 ± 0.01^c

0.21 ± 0.00^c

30.15 ± 1.04^a

69.85 ± 1.04^b

46.40 ± 0.39^f

170.97 ± 0.80^c

0.517 ± 0.01^b

0.220 ± 0.08^a

LB6Y

1.501 ± 0.01^c

0.22 ± 0.02^c

29.33 ± 0.07^a

70.67 ± 0.07^b

46.40 ± 0.40^f

0.10 ± 0.12^a

0.615 ± 0.16^ab

0.202 ± 0.07^a

LB7Y

1.488 ± 0.01^c

0.22 ± 0.02^c

29.07 ± 0.86^a

70.93 ± 0.86^b

47.18 ± 0.58^f

13.94 ± 0.03^b

0.858 ± 0.03^a

0.264 ± 0.04^a

Baker’s Yeast

1.487 ± 0.00^c

0.21 ± 0.01^c

30.65 ± 0.68^a

69.35 ± 0.68^b

373.95 ± 0.57^c

0.61 ± 0.45^a

0.575 ± 0.33^ab

0.285 ± 0.08^a