Table 4 Crust and crumb color and firmness of breads prepared from different flour blends

Control

58.04 ± 0.01^e

12.53 ± 0.01^a

29.02 ± 0.12^e

70.44 ± 0.13^e

1.44 ± 0.01^a

21.67 ± 0.02^e

42.51 ± 0.02^a

15.56 ± 0.01^a

T1

55.82 ± 0.02^d

13.04 ± 0.02^b

28.53 ± 0.11^d

60.41 ± 0.12^d

4.18 ± 0.02^c

25.67 ± 0.03^d

45.43 ± 0.01^b

18.45 ± 0.02^b

T2

49.27 ± 0.03^c

13.16 ± 0.02^c

27.44 ± 0.02^c

59.19 ± 0.03^c

3.71 ± 0.02^b

22.77 ± 0.03^c

54.67 ± 0.12^c

19.25 ± 0.01^c

T3

42.03 ± 0.01^b

14.59 ± 0.03^d

23.74 ± 0.03^b

56.16 ± 0.01^b

5.17 ± 0.01^e

22.23 ± 0.02^b

68.32 ± 0.12^d

25.50 ± 0.01^d

T4

34.55 ± 0.03^a

15.14 ± 0.02^e

16.86 ± 0.03^a

53.75 ± 0.02^a

4.92 ± 0.03^d

20.91 ± 0.01^a

88.43 ± 0.11^e

35.65 ± 0.01^e