## 3 Results and Discussion
### Texture Profile Analysis of Bread  
Results from the texture profile analysis are shown in Figure 1. The main significant changes happened in most of the texture parameters from Ctrl to CP. Protein addition brought a significant (\(p<0.05\)) decrease in most of the parameters, except for hardness. In this parameter, the decrease was not statistically significant, with lower values when APP was added (4.893 \(\pm\) 0.49 N in 5% formulation) in comparison to CP (7.580 \(\pm\) 0.883 N). As stated before, hardness tended to increase from GFB5 to GFB8 (0.5040 \(\pm\) 0.481 N and 6.295 \(\pm\) 0.539 N, respectively), but this change was not statistically significant. Chewiness had a similar behavior, but with significant differences between Ctrl (5.178 \(\pm\) 0.539 N), CP (3.628 \(\pm\) 0.314 N) and GF formulation (values in the range 2.000 \(\pm\) 0.206-2.491 \(\pm\) 0.265 N). For chewiness, there were no statistical differences due to APP increase between the three GFB samples. Cohesiveness showed significant changes from Ctrl (0.725 \(\pm\) 0.002) to CP (0.618 \(\pm\) 0.023), which continued decreasing significantly with the lowest value registered for GFB8 (0.538 \(\pm\) 0.030). Springiness decreased significantly (\(p<0.05\)) with protein addition (from 0.906 \(\pm\) 0.01 for Ctrl to 0.798 in CP) and increased again (\(p<0.05\)) with APP addition at 5% (0.825 \(\pm\) 0.011); however, further APP addition brought a significant (\(p<0.05\)) decrease in this parameter (0.707 \(\pm\) 0.024 and 0.751 \(\pm\) 0.033 for 6% and 8%, respectively). Values for resilience were significantly (\(p<0.05\)) lower when compared to the Ctrl (0.475 \(\pm\) 0.004), with no significant change among the rest of the samples (\(p>0.05\)), which registered values within the range 0.314 \(\pm\) 0.015 to 0.378 \(\pm\) 0.015. \begin{table} \begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Batch**} & \multirow{2}{*}{**Zone**} & \multicolumn{4}{c}{**Color Parameters**} \\ \cline{3-8}  & & \(\mathbf{L^{*}}\) & & \(\mathbf{a^{*}}\) & & \(\mathbf{b^{*}}\) \\ \hline \multirow{2}{*}{Ctrl} & Crust & 65.873 & \(\pm\)0.540 \({}^{\text{a}}\) & 15.689 & \(\pm\)0.452 \({}^{\text{b}}\) & 44.943 & \(\pm\)0.231 \({}^{\text{a}}\) \\  & Crumb & 78.004 & \(\pm\)0.394 \({}^{\text{a}}\) & 2.278 & \(\pm\)0.203 \({}^{\text{c}}\) & 26.186 & \(\pm\)0.407 \({}^{\text{a}}\) \\ \hline \multirow{2}{*}{CP} & Crust & 54.398 & \(\pm\)0.300 \({}^{\text{b}}\) & 18.280 & \(\pm\)0.061 \({}^{\text{a}}\) & 36.886 & \(\pm\)0.225 \({}^{\text{b}}\) \\  & Crumb & 65.996 & \(\pm\)0.240 \({}^{\text{b}}\) & 4.391 & \(\pm\)0.136 \({}^{\text{c}}\) & 24.016 & \(\pm\)0.255 \({}^{\text{b}}\) \\ \hline \multirow{2}{*}{GFB5} & Crust & 47.209 & \(\pm\)0.686 \({}^{\text{c}}\) & 14.911 & \(\pm\)0.262 \({}^{\text{b}}\) & 27.876 & \(\pm\)0.239 \({}^{\text{c}}\) \\  & Crumb & 47.164 & \(\pm\)0.814 \({}^{\text{\gamma}}\) & 9.044 & \(\pm\)0.120 \({}^{\text{\gamma}}\) & 19.722 & \(\pm\)0.258 \({}^{\text{g}}\) \\ \hline \multirow{2}{*}{GFB6} & Crust & 41.549 & \(\pm\)0.529 \({}^{\text{d}}\) & 14.939 & \(\pm\)0.222 \({}^{\text{b}}\) & 23.583 & \(\pm\)0.658 \({}^{\text{d}}\) \\  & [PERSON] & 47.267 & \(\pm\)0.547 \({}^{\text{\gamma}}\) & 9.866 & \(\pm\)0.112 \({}^{\text{b}}\) & 21.853 & \(\pm\)0.138 \({}^{\text{\gamma}}\) \\ \hline \multirow{2}{*}{GFB8} & Crust & 35.643 & \(\pm\)1.130 \({}^{\text{e}}\) & 13.969 & \(\pm\)0.355 \({}^{\text{c}}\) & 18.725 & \(\pm\)0.556 \({}^{\text{e}}\) \\  & Crumb & 41.776 & \(\pm\)0.662 \({}^{\text{g}}\) & 12.781 & \(\pm\)0.148 \({}^{\text{a}}\) & 23.848 & \(\pm\)0.586 \({}^{\text{b}}\) \\ \hline \hline \end{tabular}  \