Shortening reduction and/or elimination resulted in a decrease
of mean cell area (p < 0.05) (Fig. 2C). In contrast, reduction and/or
elimination of emulsifier, increased significantly (p < 0.05) mean
cell area in S, T and CT formulations and had no effect in C breads.
The highest and lowest cell areas were observed in CT and S formulations
respectively. A negative correlation between cell area
and number of cells was found (r ¼ 0.65; p ¼ 0.00). Thus, breads
with higher mean cell area had lower number of cells. The observed
effect of emulsifier on crumb structure (generating lower mean cell
area) was expected, as emulsifiers stabilize air bubbles and prevent
coalescence