Effect of Olive Pomace Fiber on the Baking Properties of Wheat Flour and Flat Bread (Barbari Bread) Quality

Table 3

The effect of the replacement wheat flour with different levels of olive pomace fiber (ODF: 0, 5, 10, and 15%) on the textural profile analysis (TPA) of Barbari bread samples.

Parameters	Storage time (hours)	ODF level (%)
		0	5	10	15
Hardness (N)	24	^B	^AB	^AB	^A
	72	^A	^A	^A	^A
Adhesiveness (N)	24	^A	^A	^A	^A
	72	^A	^A	^A	^A
Resilience	24	^A	^A	^A	^A
	72	^A	^A	^A	^A
Cohesiveness	24	^A	^A	^A	^A
	72	^A	^A	^A	^A
Springiness (mm)	24	^A	^AB	^AB	^B
	72	^A	^A	^A	^B
Gumminess (N)	24	^A	^A	^A	^A
	72	^B	^AB	^AB	^A
Chewiness (mJ)	24	^A	^A	^A	^A
	72	^B	^B	^A	^A

All data are presented in the manner of (). The diverse letters for each parameter indicate significant difference ().