Product	Dough Hardness (g)	Bread Resilience (%)	Bread Firmness (g)
100% wheat	118.93 ± 5.51^e	94.65 ± 1.40^ab	942.32 ± 44.51^e
10% soybean	123.40 ± 4.67^e	93.66 ± 0.09 ^abc	1405.51 ± 28.71^d
20% soybean	95.50 ± 2.75 ^f	93.77 ± 0.17^abc	1463.88 ± 45.54d
30% soybean	89.30 ± 3.06^f	95.47 ± 0.02^a	1822.58 ± 61.01^bc
10% lupin	123.23 ± 3.40^e	92.90 ± 0.14^bcd	937.29 ± 57.48^e
20% lupin	149.40 ± 1.67^d	91.79 ± 0.05^d	1337.40 ± 106.04^b
30% lupin	149.77 ± 3.58^d	93.62 ± 0.30^abc	1710.25 ± 54.45^c
10% navy bean	247.83 ± 3.87^c	94.74 ± 0.52^ab	1889.26 ± 56.91^cb
20% navy bean	436.40 ± 19.12^b	93.82 ± 0.63^abc	1924.61 ± 29.40^b
30% navy bean	746.53 ± 12.83^a	92.55 ± 0.44^cd	2120.54 ± 19.96^a