Table 7 Effect of FE and FT supplementation with HWF on sensory properties of Baladi breads.

Control (100%HWF)

18.5^a ± 0.88

19.5^a ± 0.87

14.5^a ± 0.48

14.5^a ± 0.70

9.3^a ± 0.88

9.18^a ± 0.67

8.88^a ± 0.79

90% HWF + 10% FE

18.3^a ± 0.82

19.4^a ± 0.76

14.3^a ± 0.53

13.8^ab ± 0.67

8.3^bc ± 0.87

8.48^bc ± 0.45

8.78^ab ± 0.33

80% HWF + 20%FE

17.5 b ± 0.74

19.3^a ± 0.82

14.1^a ± 0.53

13.1^bc ± 0.82

7.5 ^cd ± 0.82

8.38^c ± 0.65

8.6^bc ± 0.48

70% HWF + 30% FE

17.0 ^bc ± 0.95

19.6^a ± 0.65

14.2^a ± 0.52

12.8^c ± 1.17

7.5 ^cd ± 0.95

7.58f. ± 0.49

8.4^c ± 0.66

90% HWF + 10% FT

18.7^a ± 0.92

19.2^a ± 0.57

14.3^a ± 0.42

13.4^bc ± 0.95

9.3^a ± 0.74

8.9^ab ± 0.52

8.18^c ± 0.41

80% HWF + 20% FT

18.5^a ± 0.64

19.1^a ± 0.66

14.5^a ± 0.48

13.5^bc ± 1.34

9.2^a ± 0.97

8.5 ^cd ± 0.62

8.29^c ± 0.47

70% HWF + 30% FT

18.0 ^ab ± 1.08

19.3^a ± 0.77

14.4^a ± 0.88

13.3^bc ± 1.03

8.3^bc ± 0.74

8.08 ^cd ± 0.74

8.0^b ± 1.15

LSD at 0.05

1.29

NS

NS

0.91

0.81

0.44

0.47