Effect of Added Plant Hemicelluloses on the Stability of Frozen Bread Dough

Table 3

Parameters of texture profile analysis.

Parameters	Batch	Time (days)
		0	5	30	60
Hardness	HC	^aA	^aB	^aB	^aB
	HG	^aA	^bB	^aB	^aB
	HX	^aA	^cB	^aC	^aD
	HXG	^bA	^cB	^aB	^aB
Springiness	HC	^aA	^aB	^aB	^aB
	HG	^aA	^bB	^aB	^aB
	HX	^aA	^cB	^aC	^aD
	HXG	^bA	^cA	^aA	^aB
Adhesiveness	HC	−^aA	^aA	^aA	^abA
	HG	^aA	^aA	^aA	−^aA
	HX	^aA	−^aAB	^aA	^aBB
	HXG	^aA	^aA	^aA	^aA
Firmness	HC	^aA	^aA	^aA	^aA
	HG	^aA	^aB	^aC	^aD
	HX	^aA	^aB	^aC	^aBC
	HXG	^aA	^aA	^A	^aA
Cohesiveness	HC	^aA	^aA	^aA	^aA
	HG	^aA	^aA	^aA	^aA
	HX	^aA	^aA	^aA	^aB
	HXG	^aA	^aA	^aA	^aB
Gumminess	HC	^abA	^aB	^aB	^aB
	HG	^aA	^bB	^aB	^aB
	HX	^aA	^cB	^aC	^aD
	HXG	^bA	^cB	^aB	^aB
Chewiness	HC	^abA	^aB	^aB	^aB
	HG	^aA	^bB	^aB	^aB
	HX	^abA	^cB	^aC	^aD
	HXG	^bA	^cB	^aB	^aB
Resilience	HC	^aA	^aA	^aA	^aA
	HG	^bA	^aAB	^abAB	^aB
	HX	^bA	^aB	^abB	^aB
	HXG	^abA	^aAB	^bC	^aBC

HC: sample control containing only wheat flour. HG: dough prepared with galactomannan. HX: dough prepared with xyloglucan. HXG: dough prepared with both galactomannan and xyloglucan. Results are expressed as . Equal capital letters in the same line do not present significant differences () comparing the same formulation at different times. Equal lowercase letters in the same column do not present a significant difference () comparing the formulations over the same time.