Consistent with this, a close negative correlation was found between
modulus of elasticity (TPA) and volume (r ¼ 0.89,
p < 0.0001) and specific volume (r ¼ 0.88, p < 0.0001). The bread
products with the lowest modulus of elasticity were PD (12) and PA
(13) together with products made without or with low levels of
cassava flour. The modulus of elasticity proved to be a better predictor
of sensory hardness (r ¼ 0.90, p < 0.0001) than hardness
(TPA). The final TPA parameter with a significant product effect was
cohesiveness. Cohesiveness was lowest for bread made with 50%
cassava flour (5 and 10) and highest for products made with PD (12)
and samples made from wheat flour and 7% of fiber (14 and 16). The
increased cohesiveness observed for bread made from wheat flour
and 7% fiber (14 and 16) suggests that the quantity of fiber added in
this study led to a more integrated matrix which is in agreement
with