Table 4 Texture profile analyses for bread samples obtained from wheat–lentil composite flours as compared to wheat control bread (means ± standard deviations)
Bread sample | Sample length [mm] | Hardness cycle 1 [g] | Total work cycle 1 [mJ] | Hardness cycle 2 [g] | Total work cycle 2 [mJ] | Cohesiveness [n.a.] | Springiness index [n.a.] | Gumminess [g] | Chewiness index [g] |
|---|---|---|---|---|---|---|---|---|---|
Wheat Control Bread (B_W) | 25.84 ± 0.34 | 547 ± 74 | 37.8 ± 5.9 | 512 ± 65 | 29.1 ± 4.3 | 0.72 ± 0.02 | 0.91 ± 0.01 | 395 ± 48 | 359 ± 45 |
Wheat–Green lentil bread (B_W–GL) | 25.54 ± 0.36 | 3723 ± 775 | 224.4 ± 47.0 | 2830 ± 563 | 99.4 ± 22.4 | 0.39 ± 0.01 | 0.86 ± 0.13 | 1466 ± 335 | 1294 ± 499 |
Wheat–Red lentil bread (B_W–RL) | 25.19 ± 1.03 | 2693 ± 188 | 168.4 ± 20.2 | 2186 ± 153 | 88.9 ± 7.2 | 0.48 ± 0.03 | 0.85 ± 0.01 | 1285 ± 105 | 1091 ± 77 |