## 3 Results and Discussion
### Texture Profile Analysis (TPA) of Bread
\begin{table}
\begin{tabular}{l l l l l l l l l} \hline \hline \multicolumn{1}{c}{**Sample**} & \multicolumn{2}{c}{**Hardness**} & \multicolumn{2}{c}{**Cohesiveness**} & \multicolumn{2}{c}{**Chewiness**} & \multicolumn{2}{c}{**Springiness**} \\  & \multicolumn{2}{c}{**[N]**} & \multicolumn{2}{c}{**[-]**} & \multicolumn{2}{c}{**[N]**} & \multicolumn{2}{c}{**[-]**} \\ \hline  & **24 h** & **72 h** & **24 h** & **72 h** & **24 h** & **72 h** & **24 h** & **72 h** \\ \hline \multirow{2}{*}{CON} & 9.7 & 15 & 0.62 & 0.42 & 5.2 & 5.3 & 0.86 & 0.86 \\  & \(\pm\) 0.8 abA & \(\pm\) 4.5 abcB & \(\pm\) 0.01 aA & \(\pm\) 0.03 aB & \(\pm\) 0.5 aA & \(\pm\) 1.4 abA & \(\pm\) 0.02 aA & \(\pm\) 0.01 aA \\ \hline \multirow{2}{*}{BO25} & 8.5 & 15.32 & 0.51 & 0.38 & 3.0 & 3.8 & 0.69 & 0.65 \\  & \(\pm\) 0.9 abA & \(\pm\) 1.25 abCB & \(\pm\) 0.01 cA & \(\pm\) 0.02 abcB & \(\pm\) 0.4 cdB & \(\pm\) 0.4 bcdeA & \(\pm\) 0.03 dA & \(\pm\) 0.02 deA \\  & 9.6 & 16.38 & 0.46 & 0.34 & 2.9 & 3.2 & 0.66 & 0.59 \\  & \(\pm\) 1.6 abA & \(\pm\) 1.46 abE & \(\pm\) 0.02 deA & \(\pm\) 0.02 cB & \(\pm\) 0.5 cdeB & \(\pm\) 0.3 cdefA & \(\pm\) 0.02 dA & \(\pm\) 0.02 dFgA \\ \hline \multirow{2}{*}{BO75} & 8.1 & 12.66 & 0.43 & 0.33 & 1.9 & 2.3 & 0.56 & 0.55 \\  & \(\pm\) 0.6 abA & \(\pm\) 1.08 bcdB & \(\pm\) 0.02 eA & \(\pm\) 0.01 cB & \(\pm\) 0.2 efB & \(\pm\) 0.2 efA & \(\pm\) 0.01 eA & \(\pm\) 0.01 gA \\ \cline{2-7}  & 8.2 & 9.53 & 0.38 & 0.35 & 1.6 & 1.7 & 0.52 & 0.51 \\  & \(\pm\) 0.7 abA & \(\pm\) 1.02 dA & \(\pm\) 0.02 fcA & \(\pm\) 0.02 bcB & \(\pm\) 0.2 fA & \(\pm\) 0.2 fA & \(\pm\) 0.02 eA & \(\pm\) 0.03 hA \\ \hline \multirow{2}{*}{BS25} & 8.8 & 13.75 & 0.58 & 0.4 & 3.8 & 4.0 & 0.75 & 0.73 \\  & \(\pm\) 2.3 abA & \(\pm\) 1.55 bcdB & \(\pm\) 0.01 bA & \(\pm\) 0.02 abB & \(\pm\) 1.1 bAcA & \(\pm\) 1 bcdA & \(\pm\) 0.06 cA & \(\pm\) 0.07 bcA \\  & 9.1 & 14.76 & 0.51 & 0.38 & 3.5 & 3.9 & 0.76 & 0.70 \\  & \(\pm\) 0.8 abA & \(\pm\) 1.26 abE & \(\pm\) 0.03 cA & \(\pm\) 0.02 abcB & \(\pm\) 0.3 bcdB & \(\pm\) 0.3 bcdA & \(\pm\) 0.01 bAcA & \(\pm\) 0.01 cdA \\ \cline{2-7}  & 7.5 & 11.45 & 0.51 & 0.39 & 2.6 & 2.6 & 0.67 & 0.57 \\  & \(\pm\) 0.9 bA & \(\pm\) 1.71 cdB & \(\pm\) 0.02 cA & \(\pm\) 0.01 abB & \(\pm\) 0.5 defA & \(\pm\) 0.5 defA & \(\pm\) 0.04 dA & \(\pm\) 0.05 fghB \\ \cline{2-7}  & 10.0 & 17.33 & 0.44 & 0.35 & 3.0 & 3.5 & 0.68 & 0.58 \\  & \(\pm\) 0.3 aA & \(\pm\) 2.19 abB & \(\pm\) 0.02 eA & \(\pm\) 0.02 bcB & \(\pm\) 0.2 cdeB & \(\pm\) 0.3 cdeA & \(\pm\) 0.02 dA & \(\pm\) 0.02 efgB \\ \hline \multirow{2}{*}{BM25} & 9.4 & 19.44 & 0.56 & 0.39 & 4.3 & 6.2 & 0.81 & 0.82 \\  & \(\pm\) 0.8 abA & \(\pm\) 4.18 aB & \(\pm\) 0.03 bA & \(\pm\) 0.01 abB & \(\pm\) 0.2 abB & \(\pm\) 1.2 aA & \(\pm\) 0.01 abA & \(\pm\) 0.02 aA \\ \cline{2-7}  & 8.9 & 14.59 & 0.51 & 0.41 & 3.4 & 4.5 & 0.76 & 0.76 \\ \cline{2-7}  & \(\pm\) 0.8 abA & \(\pm\) 1.33 bcB & \(\pm\) 0.03 cA & \(\pm\) 0.03 aB & \(\pm\) 0.4 bcdB & \(\pm\) 0.8 bAcA & \(\pm\) 0.02 bAcA & \(\pm\) 0.03 bA \\ \cline{2-7}  & 8.3 & 15.78 & 0.49 & 0.35 & 2.9 & 3.8 & 0.71 & 0.70 \\ \cline{2-7}  & \(\pm\) 0.9 abA & \(\pm\) 1.93 abE & \(\pm\) 0.02 cdA & \(\pm\) 0.03 bcB & \(\pm\) 0.2 cdeB & \(\pm\) 0.3 cdeA & \(\pm\) 0.02 cdA & \(\pm\) 0.03 cdA \\ \cline{2-7}  & 9.9 & 12.71 & 0.44 & 0.39 & 2.9 & 3.0 & 0.67 & 0.61 \\ \cline{2-7}  & \(\pm\) 0.4 aA & \(\pm\) 1.36 bcdB & \(\pm\) 0.02 eA & \(\pm\) 0.04 abB & \(\pm\) 0.3 cdeA & \(\pm\) 0.2 defA & \(\pm\) 0.03 dA & \(\pm\) 0.01 efgB \\ \hline \hline \end{tabular}
\end{table} 
Table 4: Texture profile analysis of the bread with partial water substitution by cereal-based plant beverages (0–100%) after 24 and 72 h of storage. fibers may act as physical barriers within the protein-starch matrix, contributing to crumb densification and reduced gas cell expansion. Such structural modifications not only increase hardness but also reduce elasticity and springiness. The extent of these changes varies depending on fiber type, solubility, and particle size.