above-mentioned samples. The highest weight loss was observed
for bread made from starch-based cassava flour, PD (12) and PA
(13), indicating that these bread products are more prone to
retrogradation which was confirmed by results from the flour
analysis (Table 3, C5). Volume and specific volume had high negative
correlations with sensory hardness (r ¼ 0.89 and 0.88,
p < 0.0001) and hardness (TPA) (r ¼ 0.77 and 0.78, p ¼ 0.001),
modulus of elasticity (TPA) (r ¼ 0.85 and 0.86, p ¼ 0.001) and
adhesiveness (TPA) (r ¼ 0.84 and 0.85, p ¼ 0.001). Bread made
with 50% cassava flour (5 and 10) and three of the four bread
products made with fibers (14, 15 and 17) had a significant lower
volume (p < 0.0001) and specific volume (p < 0.0001) compared to
controls and thus a more compact crumb structure
above-mentioned samples. The highest weight loss was observed
for bread made from starch-based cassava flour, PD (12) and PA
(13), indicating that these bread products are more prone to
retrogradation which was confirmed by results from the flour
analysis (Table 3, C5). Volume and specific volume had high negative
correlations with sensory hardness (r ¼ 0.89 and 0.88,
p < 0.0001) and hardness (TPA) (r ¼ 0.77 and 0.78, p ¼ 0.001),
modulus of elasticity (TPA) (r ¼ 0.85 and 0.86, p ¼ 0.001) and
adhesiveness (TPA) (r ¼ 0.84 and 0.85, p ¼ 0.001). Bread made
with 50% cassava flour (5 and 10) and three of the four bread
products made with fibers (14, 15 and 17) had a significant lower
volume (p < 0.0001) and specific volume (p < 0.0001) compared to
controls and thus a more compact crumb structure
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