Flours | AX | POx | Firmness | REL | Specific volume | Colour of crumb4 | Pore diameter | Gas cell area | ||
---|---|---|---|---|---|---|---|---|---|---|
[%]2 | [nkat/g flour] | [N]1,4 | [%]1,3,4 | [cm3/g bread]1,4 | L* | a* | b* | [mm]1,4 | [%]1 | |
Wholemeal | 0 | 0 | 9.61 ± 1.78b | 64.27 ± 0.71c | 1.80 ± 0.18 | 55.42 ± 0.39c | 8.32 ± 0.24a | 16.55 ± 0.45a | 2.99 ± 0.90 | 38.71 ± 3.94a |
Wholemeal | 3 | 1 | 4.69 ± 1.49a | 62.20 ± 0.96b | 1.93 ± 0.09 | 52.43 ± 1.00b | 9.56 ± 0.43b | 19.63 ± 1.53b | 3.55 ± 0.46 | 42.35 ± 2.22b |
Refined | 0 | 0 | 10.53 ± 0.94b | 63.56 ± 1.33bc | 1.88 ± 0.01 | 64.35 ± 1.14d | 7.27 ± 0.58a | 16.18 ± 0.94a | 3.62 ± 0.60 | 39.69 ± 1.15a |
Refined | 3 | 1 | 11.01 ± 0.94b | 55.28 ± 3.91a | 1.91 ± 0.05 | 51.13 ± 0.44a | 9.64 ± 0.25b | 21.33 ± 0.50b | 2.97 ± 0.22 | 40.53 ± 1.09ab |
p-Value | 0.001 | 0.000 | 0.102 | 0.000 | 0.000 | 0.000 | 0.175 | 0.004 |
(AX | POx | Firmness | Relative elasticity | Specific volume | Pore diameter | Gas cell area |
---|---|---|---|---|---|---|
[%] | [nkat/g flour])1 | [N] | [%] | [cm3/g bread] | [mm] | [%] |
0 | 0 | 9.61 ± 1.78 | 64.27 ± 0.71 | 1.80 ± 0.18 | 2.99 ± 0.90 | 38.71 ± 3.94 |
3 | 0 | 7.20 ± 1.39 | 62.39 ± 0.85 | 1.93 ± 0.08 | 3.07 ± 0.85 | 41.02 ± 1.06 |
6 | 0 | 6.29 ± 0.76 | 55.54 ± 1.21 | 1.82 ± 0.06 | 4.74 ± 0.20 | 41.32 ± 3.59 |
0 | 1 | 4.19 ± 0.23 | 66.06 ± 0.57 | 1.75 ± 0.07 | 3.86 ± 0.41 | 41.10 ± 1.23 |
0 | 2 | 5.92 ± 1.47 | 63.73 ± 1.17 | 1.84 ± 0.16 | 3.76 ± 0.31 | 39.60 ± 2.96 |
32 | 1 | 4.69 ± 1.49 | 62.20 ± 0.96 | 1.93 ± 0.09 | 3.55 ± 0.46 | 42.35 ± 2.22 |
3 | 2 | 6.64 ± 1.15 | 59.67 ± 0.71 | 1.94 ± 0.09 | 2.24 ± 0.39 | 37.44 ± 1.94 |
6 | 1 | 6.80 ± 0.10 | 62.60 ± 0.65 | 1.97 ± 0.08 | 2.04 ± 0.15 | 37.44 ± 1.94 |
6 | 2 | 7.10 ± 0.43 | 50.46 ± 0.04 | 1.76 ± 0.00 | 5.00 ± 0.66 | 43.42 ± 0.48 |
Analyses of variance3 | p-Value | p-Value | p-Value | p-Value | p-Value | |
A: Arabinoxylan | 0.728 | 0.003 | 0.943 | 0.7550 | 0.7920 | |
B: Pyranose-2 oxidase | 0.281 | 0.358 | 0.371 | 0.8392 | 0.8708 | |
AA | 0.402 | 0.248 | 0.019 | 0.6755 | 0.5771 | |
AB | 0.111 | 0.346 | 0.097 | 0.8993 | 0.7918 | |
BB | 0.056 | 0.176 | 0.349 | 0.6947 | 0.8962 | |
R2 [%] | R2 [%] | R2 [%] | R2 [%] | R2 [%] | ||
73.83 | 87.81 | 76.90 | 11.92 | 11.25 | ||
Predicted optimized | Predicted optimized | Predicted optimized | Predicted optimized | Predicted optimized | ||
Factors | factors | factors | factors | factors | factors | |
AX | 1.92 | 0.00 | 2.24 | 6.00 | 3.27 | |
POx | 1.27 | 1.05 | 2.00 | 2.00 | 0.67 |
SD | Firmness | Relative elasticity | Specific volume |
---|---|---|---|
[%]2 | [N]1 | [%]1,3 | [cm3/g bread]1,3 |
18 | 14.08 ±1.38c | 68.08 ± 0.12b | 1.82 ± 0.05 |
36 | 12.46 ±0.63bc | 67.81 ± 0.61b | 1.77 ± 0.02 |
54 | 10.82 ±2.14b | 65.65 ± 0.78a | 1.80 ± 0.10 |
82 | 9.61 ±1.78a | 64.27 ± 0.71ab | 1.80 ± 0.18 |