Table 8 Staling of Baladi bread supplemented with different levels of FE and FT.

From: Chemical, rheological, and sensorial properties of Baladi bread supplemented with buckwheat flour produced in Egypt

Baladi bread from

Zero Time

After 24 h

After 48 h

After 72 h

Control (100%HWF)

365e ± 3.60

350d ± 3.70

290bc ± 3.50

245d ± 4.20

90% HWF + 10% FE

370d ± 4.15

345e ± 4.20

280e ± 4.70

240c ± 3.50

80% HWF + 20%FE

380c ± 2.16

340f ± 5.00

285de ± 5.20

250e ± 4.30

70% HWF + 30% FE

390b ± 2.70

350d ± 1.50

290 cd ± 3.20

260b ± 2.90

90% HWF + 10% FT

370d ± 3.65

355c ± 2.70

290 cd ± 5.50

245de ± 4.50

80% HWF + 20% FT

380c ± 2.80

365b ± 4.50

300b ± 5.20

265b ± 3.50

70% HWF + 30% FT

400b ± 3.50

370a ± 1.50

320a ± 4.60

280a ± 4.20

LSD at 0.05

1.751

1.563

5.629

3.645

  1. Where: HWF: Hard wheat flour; FE: Fagopyrum esculentum; FT: Fagopyrum tataricum.
  2. Results are presented as means for triplicate analyses ± standard deviation (SD). Means within column with different letters are significantly different (P ≤ 0.05).
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