Products

Water loss during baking (%)

Crumb moisture (%)

Crumb pH

100% wheat

10.82 ± 0.32^a

35.36 ± 0.06^cd

6.05^d

10% soybean

10.16 ± 0.50^a

34.46 ± 0.41^cde

6.25^c

20% soybean

8.35 ± 0.80^bc

32.85 ± 1.05^e

6.39^b

30% soybean

8.16 ± 0.63^bc

33.98 ± 0.14^ed

6.46^a

10% lupin

9.03 ± 0.44^b

35.73 ± 1.64^bcd

5.89^f

20% lupin

7.90 ± 0.00^c

35.47 ± 0.68 ^cd

5.84^g

30% lupin

7.99 ± 0.08^c

35.64 ± 0.18^bcd

5.81^h

10% navy bean

8.86 ± 0.16^bc

36.21 ± 0.21^bc

5.94^e

20% navy bean

8.49 ± 0.00^bc

37.29 ± 1.20^b

5.93^e

30% navy bean

8.29 ± 0.23^bc

38.62 ± 0.07^a

5.82^h