## 5 Conclusions  
This is the first study on the coupling of [PERSON] water titration technique with a multivariate statistical analysis method in order to differentiate bread samples through water reaction kinetics. The first two principal components in PCA analysis explain more than 70% of the variance of the KFT data. The bread core and shell samples are completely dissimilar if the \"surface\" and \"strongly retained\" KFT water reaction rates are considered. Moreover, whole meal and white wheat bread samples are clearly differentiated through the same water reaction rates. These are correlated with the composition and the way of bonding of water molecules in the bread particles used in the KFT measurement, but the KFT-PCA technique does not need compositional information for discrimination. KFT is selective for water, while other methods such as oven drying determine the overall mass change (\"moisture content\", which are also comprises of other volatile compounds). Consequently, the overall KFT titration parameters could be used for discriminating by sample region or parts, while KFT kinetics for classifications by sample types. However, such KFT-PCA coupling technique needs appropriate calibrations and model systems, possibly a database for every type of samples (e.g., bread products and specific solid ingredients for food such as flour, dairy products, etc.). **Supplementary Materials:** The following are available online at [[http://www.mdpi.com/2076-3417/10/18/6518/s1](http://www.mdpi.com/2076-3417/10/18/6518/s1)]([http://www.mdpi.com/2076-3417/10/18/6518/s1](http://www.mdpi.com/2076-3417/10/18/6518/s1)), Figure S1: The _Volume/sample mass (V/m)_ versus _Time_ titration curves from KFT analysis of the bread samples, Figure S2: The _Volume/sample mass (V/m)_ versus _Time_ titration curves from KFT analysis of the pre-dried core, shell and pre-dried shell of bread samples, Table S1: The mean KFT water reaction rates on the third time range (pseudolinear, the \"normal\" drift) for the core, pre-dried core, shell and pre-dried shell of bread samples, Table S2: Significance levels (\(p\)-level) from the [PERSON]'s HSD (honestly significant difference) test for the KFT volume/sample mass ratio (\(V/m\)) (mL/g) in the case of KFT analysis of all bread samples, Table S3: Significance levels (\(p\)-level) from the [PERSON]'s HSD (honestly significant difference) test for the water content (\(W\)) (%) in the case of KFT analysis of all bread samples, Table S4: Significance levels (\(p\)-level) from the [PERSON]'s HSD (honestly significant difference) test for the mean KFT reaction rate for the first time range (\(v_{1}\)) (mM/s) in the case of KFT analysis of all bread samples, Table S4: Significance levels (\(p\)-level) from the [PERSON]'s HSD (honestly significant difference) test for the mean KFT reaction rate for the second time range (\(v_{2}\)) (mM/s) in the case of KFT analysis of all bread samples, Figure S3: PCA results for the KFT data of bread core samples, Figure S4: PCA results for the KFT data of all bread core and shell samples. **Author Contributions:** Conceptualization, D.I.H. and N.G.H. ; methodology, G.P., I.R., O.A.I., D.I.H., N.G.H. and M.R. ; validation, D.I.H. and N.G.H. ; formal analysis, D.I.H. and N.G.H. ; investigation, L.R., D.I.H., C.A.L. and N.G.H. ; resources, M.D.O., M.D., G.S.B. and I.D. ; writing--original draft preparation, D.I.H. and N.G.H. ; writing--review and editing, G.P., I.R., O.A.I., D.I.H., N.G.H. and M.R. ; supervision, N.G.H. ; project administration, N.G.H. ; and funding acquisition, I.R. and N.G.H. All authors have read and agreed to the published version of the manuscript. **Funding:** This research was funded by Ministry of Research and Innovation of Romania, Executive Unit for Financing Higher Education, Research, Development and Innovation (UEFISCDI), grant PNCDI III 2015-2020--ID 368, institutional development project \"Ensuring excellence in R&D within USAMVBT\", from the institutional performance subprogram 1.2, development of the R&D national system program 1.