Influence of Cephalaria Syriaca Addition on Physical and Sensorial Properties of Wheat Bran Bread

Figures & data

Figure 1 Wheat bran breads containing different levels (g/100 g bread) of CSP (WCSF, DCSF). (Figure provided in color online.)

Table 1 Effect of Cephalaria syriaca products on specific volume and yield of volume of bran breads (mean ± SE) ^a

CSP	Addition Level (g/100 g bread)	Specific Vol. (ml g^−1)	Yield of Vol. (%)
WCSF	0 (C)	2.43±0.01e	329.8±0.98f
	0.16	2.77±0.01d	362.2±0.3e
	0.50	2.85±0.00c	400.6±1.2c
	0.84	3.04±0.00b	411.7±0.5b
	1.17	3.18±0.02a	420.9±0.8a
	1.51	2.80±0.00cd	376.0±0.6d
	GM	2.84 ± 0.01	383.5 ± 1.4
	P	**	**
DCSF	0 (C)	2.43±0.01c	329.8±0.9e
	0.16	2.78±0.02a	368.0±0.8bc
	0.50	2.81±0.02a	372.8±0.2a
	0.84	2.78±0.02a	370.2±0.7ab
	1.17	2.71±0.00a	365.8±0.2c
	1.51	2.58±0.00b	352.6±0.2d
	GM	2.68 ± 0.00	359.8 ± 0.6
	P	**	**
^aMeans with different letters in the same column are statistically different at (P < 0.05). CSP: Cephalaria Syriaca Product; WCSF: Whole Cephalaria Syriaca Flour; DCSF: Defatted Cephalaria Syriaca Flour; GM: Grand mean; P: Probability; ** < 0.01;PU: penetration unit; and C: Control group.
**P < 0.01; PU: penetration unit; and C: Control group.

Figure 2 Effect of WCSF (A) and DCSF (B) on firmness value of bran breads. (Means with different letters in the same column are statistically different at [P < 0.05]).

Table 2 Effect of Cephalaria syriaca products on sensory traits and colour values of bran breads (mean ± SE) ^{a b}

					Crumb colour
CSP	Addition level (g/100 g bread)	Crumb grain	Aroma	Taste	+a	+b
WCSF	0 (C)	4.0±0.0d	5.0±0.0d	5.0±0.0c	5.2±0.0	18.5±0.2ab
	0.16	5.3±0.1c	6.3±0.1bc	6.6±0.0b	5.6±0.0	18.7±0.1a
	0.50	6.0±0.0b	6.0±0.0c	6.5±0.0b	5.3±0.1	17.9±0.0bc
	0.84	6.5±0.0b	6.6±0.1b	7.0±0.0a	5.3±0.0	17.4±0.1c
	1.17	7.4±0.1a	7.1±0.0a	7.2±0.1a	5.1±0.0	17.7±0.0c
	1.51	6.3±0.2b	6.3±0.1bc	6.5±0.1b	5.4±0.0	17.8±0.1c
	GM	5.9 ± 0.0	6.3 ± 0.0	6.5 ± 0.0	5.3 ± 0.0	18.0 ± 0.0
	P	**	**	**		*
DCSF	0 (C)	4.0±0.0d	5.0±0.0c	5.0±0.0c	5.2±0.0ab	18.5±0.2a
	0.16	5.4±0.0c	6.5±0.0a	5.7±0.0b	5.5±0.1a	18.0±0.1ab
	0.50	6.3±0.1ab	5.8±0.0b	6.2±0.0a	4.9±0.0abc	17.4±0.0b
	0.84	6.4±0.1ab	6.2±0.2ab	5.7±0.1b	4.7±0.1bc	16.4±0.2c
	1.17	6.6±0.1a	6.1±0.0ab	6.6±0.1a	4.5±0.0c	16.4±0.0c
	1.51	6.1±0.0b	6.2±0.1ab	6.6±0.0a	4.6±0.0c	16.9±0.1c
	GM	5.8 ± 0.0	6.0 ± 0.0	5.9 ± 0.0	5.2 ± 0.0	17.4 ± 0.0
	P	**	**	**	*	**
^aMeans with different letters in the same column are statistically different at (P < 0.05). ^b Breads were evaluated using a 9 point hedonic scale where 9=like extremely, 5=neither like nor dislike and 1=dislike extremely. CSP: Cephalaria Syriaca Product; WCSF: Whole Cephalaria Syriaca Flour; DCSF: Defatted Cephalaria Syriaca Flou; +a: red; +b: yellow; GM: Grand mean; P: Probability ;*P < 0.05; **P < 0.01; and C: Control group.

Figure 3 Effect of WCSF and DCSF on crumb colour (A), L colour value (B), crumb texture (C), and overall acceptability (D) (L, lightness–darkness).