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

Table 4

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

Parameter	Time (hours)	ODF level (%)
		0	5	10	15
Odor	24	^A	^A	^A	^A
	72	^AB	^AB	^B	^B
Taste	24	^A	^A	^A	^B
	72	^AB	^AB	^AB	^B
Color	24	^A	^A	^A	^A
	72	^A	^A	^A	^A
Texture	24	^A	^AB	^AB	^CD
	72	^CD	^BC	^CD	^D
Overall	24	^A	^A	^A	^BC
	72	^B	^B	^BC	^C

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