Table 5 Textural analysis of bread.

From: Biochemical and structural attributes of wheat & corn bran hydrolysates in relation to their end use-quality

Treatments

Hardness (N)

T0

147.12 ± 0.13c

T1

230.87 ± 0.20a

T2

218.52 ± 0.28b

  1. Values are expressed as Mean ± Standard Deviation (n = 3).
  2. T0 = Control bread.
  3. T1 = Addition of 10% wheat bran hydrolysates in bread.
  4. T2 = Addition of 10% corn bran hydrolysates in bread.
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