## 3 Results
### Bread Physical Properties
 \\ \hline K & \(15.47\pm 1.22\,^{\text{a,b,c,d}}\) & \(0.09\pm 0.06\,^{\text{a}}\) & \(0.81\pm 0.07\,^{\text{a}}\) & \(6.19\pm 0.28\,^{\text{a,b,c,d}}\) & \(5.00\pm 0.61\,^{\text{a}}\) & \(0.40\pm 0.02\,^{\text{a,b}}\) \\ \hline F10 & \(20.20\pm 1.59\,^{\text{f}}\) & \(0.04\pm 0.06\,^{\text{a}}\) & \(0.86\pm 0.01\,^{\text{a}}\) & \(7.70\pm 0.51\,^{\text{c,d,e}}\) & \(6.65\pm 0.51\,^{\text{a}}\) & \(0.38\pm 0.01\,^{\text{a,b}}\) \\ F20 & \(17.47\pm 3.31\,^{\text{c,d,e,g,e}}\) & \(0.07\pm 0.06\,^{\text{a}}\) & \(0.72\pm 0.14\,^{\text{a}}\) & \(7.25\pm 1.51\,^{\text{b,c,d}}\) & \(5.18\pm 1.25\,^{\text{a,b}}\) & \(0.41\pm 0.03\,^{\text{a,b}}\) \\ FC10 & \(13.67\pm 0.80\,^{\text{a,b,c}}\) & \(0.08\pm 0.02\,^{\text{a}}\) & \(0.82\pm 0.01\,^{\text{a}}\) & \(5.44\pm 0.18\,^{\text{a,b}}\) & \(4.44\pm 0.17\,^{\text{a}}\) & \(0.40\pm 0.02\,^{\text{a,b}}\) \\ FC20 & \(13.77\pm 1.67\,^{\text{a,b,c,d}}\) & \(0.07\pm 0.01\,^{\text{a}}\) & \(0.86\pm 0.02\,^{\text{a}}\) & \(5.89\pm 0.30\,^{\text{a,b,c}}\) & \(5.04\pm 0.35\,^{\text{a,b,c}}\) & \(0.43\pm 0.03\,^{\text{a,b}}\) \\ FCX10 & \(14.67\pm 0.15\,^{\text{a,b,c,d}}\) & \(0.13\pm 0.00\,^{\text{a,b}}\) & \(0.78\pm 0.07\,^{\text{a}}\) & \(6.15\pm 0.15\,^{\text{a,b,c,d}}\) & \(4.77\pm 0.49\,^{\text{a}}\) & \(0.39\pm 0.02\,^{\text{a,b}}\) \\ FCX20 & \(12.93\pm 1.02\,^{\text{a}}\) & \(0.08\pm 0.03\,^{\text{a}}\) & \(0.85\pm 0.03\,^{\text{a}}\) & \(5.25\pm 0.17\,^{\text{a}}\) & \(4.46\pm 0.14\,^{\text{a}}\) & \(0.41\pm 0.03\,^{\text{a,b}}\) \\ \hline TF10 & \(20.97\pm 1.29\,^{\text{a}}\) & \(0.06\pm 0.06\,^{\text{a}}\) & \(0.67\pm 0.10\,^{\text{a}}\) & \(7.94\pm 0.36\,^{\text{d,e}}\) & \(5.36\pm 0.97\,^{\text{a,b}}\) & \(0.38\pm 0.01\,^{\text{a,b}}\) \\ TF20 & \(17.43\pm 0.86\,^{\text{b,c,d,e,g}}\) & \(0.08\pm 0.05\,^{\text{a}}\) & \(0.69\pm 0.21\,^{\text{a}}\) & \(6.63\pm 0.48\,^{\text{a,b,c,d}}\) & \(4.67\pm 1.66\,^{\text{a}}\) & \(0.38\pm 0.04\,^{\text{a,b}}\) \\ TFC10 & \(15.53\pm 0.38\,^{\text{a}}\) & \(0.09\pm 0.02\,^{\text{a}}\) & \(0.86\pm 0.01\,^{\text{a}}\) & \(5.45\pm 0.14\,^{\text{a}}\) & \(4.69\pm 0.11\,^{\text{a}}\) & \(0.40\pm 0.00\,^{\text{a,b}}\) \\ TFC20 & \(24.83\pm 0.99\,^{\text{h}}\) & \(0.09\pm 0.01\,^{\text{a}}\) & \(0.87\pm 0.01\,^{\text{a}}\) & \(9.02\pm 1.47\,^{\text{e}}\) & \(7.79\pm 1.26\,^{\text{b,c,d}}\) & \(0.36\pm 0.06\,^{\text{a,b}}\) \\ TFC10 & \(19.53\pm 0.46\,^{\text{e,f}}\) & \(0.03\pm 0.02\,^{\text{a}}\) & \(0.72\pm 0.13\,^{\text{a}}\) & \(7.04\pm 0.70\,^{\text{a,b,c,d}}\) & \(5.04\pm 0.76\,^{\text{a}}\) & \(0.36\pm 0.03\,^{\text{a,b}}\) \\ TFC20 & \(15.63\pm 1.70\,^{\text{a,b,c,d,e}}\) & \(0.20\pm 0.05\,^{\text{b}}\) & \(0.74\pm 0.06\,^{\text{a}}\) & \(5.55\pm 0.30\,^{\text{a,b,c,d}}\) & \(4.06\pm 0.31\,^{\text{a}}\) & \(0.36\pm 0.03\,^{\text{a,b}}\) \\ \hline HF10 & \(18.07\pm 0.31\,^{\text{d,e,f}}\) & \(0.11\pm 0.03\,^{\text{a,b}}\) & \(0.70\pm 0.12\,^{\text{a}}\) & \(6.95\pm 0.48\,^{\text{a,b,c,d}}\) & \(4.89\pm 1.13\,^{\text{a}}\) & \(0.39\pm 0.04\,^{\text{a,b}}\) \\ HF20 & \(16.13\pm 0.12\,^{\text{a,b,c,d,e}}\) & \(0.09\pm 0.04\,^{\text{a,b}}\) & \(0.72\pm 0.10\,^{\text{a}}\) & \(6.44\pm 0.27\,^{\text{a,b,c,d}}\) & \(4.66\pm 0.82\,^{\text{a}}\) & \(0.40\pm 0.01\,^{\text{a,b}}\) \\ HFC10 & \(17.20\pm 0.20\,^{\text{b,c,d,e,}}\) &Chewiness of breads supplemented with F10 and F20, and those which contained unchanged fibrous fractions in the developed flour, was slightly higher than that of the control bread K. For other bread samples, the results did not differ significantly, except for the addition of TFC20. This increased bread chewiness. All baked breads were similar in cohesiveness, which confirms the visual observations of bread crumb presence of a compact internal structure (Figure 2). In general, the addition of modified flours did not significantly deteriorate the texture of the bread, while bread yield, bread volume, and specific volume of prepared breads with the modified developed flour were improved significantly. [PERSON] et al.