Control

Car-Bread

Texture profile analysis (Instrumental)

Hardness1 (N)

92.6 ± 14.6

92.3 ± 10.2

Hardness2 (N)

63.4 ± 10.9

62.5 ± 7.3

Cohesiveness

0.2 ± 0.0

0.1 ± 0.0

Springiness (mm)

4.9 ± 0.9

5.3 ± 0.6

Springiness Index

0.5 ± 0.1

0.6 ± 0.2

Gumminess (kgf)

1.5 ± 0.7

1.2 ± 0.3

Chewiness (kgf.mm)

7.5 ± 3.3

6.5 ± 1.6

Adhesiveness (kgf.mm)

−1.3 ± 0.3

−1.4 ± 0.2

Sensory evaluation

Taste

7.0^a

6.6

Texture

7.1

7.0

Aroma

7.8^a

6.6

Crumb color

7.8^a

7.4

Crust color

7.7

7.4

Overall acceptability

7.5^a

7.0