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Effect of the addition of mixture of plant components on the mechanical properties of wheat bread

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Figure

Fig. 1. Attachment to test the mechanical properties of bread crust: 1 – mandrel destructive, 2 – the upper cylindrical part,3 – space to place the sample, 4 – the lower cylindrical part.
Table 1. Effect of different levels of MPC on the physical characteristics of dough and bread
Fig. 3. Changes of crust failure force (A) and crust failure work (B) as a result of MPC addition, mean values designated with the same letters are not statistically different (α = 0.05)
Table 2. Results of bread quality assessment after 24 h of storage

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