3.5. Hardness
For hardness obtained in the texture profile analysis (TPA) after one, four and seven days from baking (Table 1), fibre addition did not present a significant effect. With the values obtained, it was not possible to establish mathematical models for these responses as a function of the three dietary fibre sources studied. No linear, quadratic or interaction effect was significant (p < 0.05). This in- dicates that none of the dietary fibre sources used interfered, that is, independently of the amounts of added wheat bran, resistant starch and LBG, the parameter was within the range of the mean value and its standard deviation. It was not possible to obtain models to explain these responses, as the determination coefficients were very low (R2 < 0.70) and the residues were
very high.