# The Influence of Chestnut Flour on the Quality of Gluten-Free Bread
## 3 Results and Discussion
### Texture
#### 3.6.1 Hardness
After 14 days from baking, the control sample and the vacuum-packed bread with  
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multicolumn{1}{c}{**Sample**} & \multicolumn{1}{c}{**Time [day]**} & \multicolumn{1}{c}{**Hardness**} & \multicolumn{1}{c}{**Elasticity**} & \multicolumn{1}{c}{**Cohesiveness**} & \multicolumn{1}{c}{**Gumminess**} & \multicolumn{1}{c}{**Chewiness [N]**} \\ \hline \multirow{5}{*}{Control} & 0 & 7.32 c & 2.37 a,b & 0.41 a,b & 2.83 b & 7.89 b \\  & 7 & 11.19 b\({}^{\prime}\) & 4.81 a & 0.51 a\({}^{\prime}\) & 5.67 a\({}^{\prime}\) & 27.32 a\({}^{\prime}\) \\  & 14 & 10.82 E & 1.37A & 0.29 A & 3.26 A & 7.25 A \\  & 21 & 18.87 D\({}^{\prime}\) & 1.70 A\({}^{\prime}\) & 0.58 B\({}^{\prime}\) & 10.90 C\({}^{\prime}\) & 17.32 A\({}^{\prime}\),B\({}^{\prime}\) \\ \hline \multirow{5}{*}{Air} & 0 & 1.25 a & 0.98 a & 0.17 a & 0.25 a & 1.21 a \\  & 7 & 7.46 a\({}^{\prime}\) & 4.94 a\({}^{\prime}\) & 0.73 a\({}^{\prime}\),B\({}^{\prime}\) & 5.48 a\({}^{\prime}\) & 27.06 a\({}^{\prime}\) \\  & 14 & 4.14 A & 3.67 C & 0.72 B & 2.96 A & 11.12 A,B \\  & 21 & 4.04 A\({}^{\prime}\) & 1.63 A\({}^{\prime}\) & 0.28 A\({}^{\prime}\) & 1.11 A\({}^{\prime}\) & 5.42 A\({}^{\prime}\) \\ \hline \multirow{5}{*}{Air} & 0 & 3.21 b & 2.13 a,b & 0.46 a,b & 1.59 a,b & 6.24 b \\  & 7 & 7.02 a\({}^{\prime}\) & 4.59 a\({}^{\prime}\) & 0.82 a\({}^{\prime}\),b\({}^{\prime}\) & 5.78 a\({}^{\prime}\) & 26.53 a\({}^{\prime}\) \\  & 14 & 5.86 B & 1.70 A & 0.41 A & 2.43 A & 7.74 A \\  & 21 & 4.02 A\({}^{\prime}\) & 4.88 B\({}^{\prime}\) & 0.91 D\({}^{\prime}\) & 3.67 A\({}^{\prime}\),B\({}^{\prime}\) & 17.92 A\({}^{\prime}\),B\({}^{\prime}\) \\ \hline \multirow{5}{*}{15\%} & 0 & 2.43 b & 3.39 a,b & 0.64 a,b & 1.53 a,b & 6.97 b \\  & 7 & 7.49 a\({}^{\prime}\) & 4.31 a\({}^{\prime}\) & 0.74 a\({}^{\prime}\),b\({}^{\prime}\) & 5.40 a\({}^{\prime}\) & 23.29 a\({}^{\prime}\) \\  & 14 & 6.55 C & 2.52 B & 0.59 A,B & 3.92 A & 13.75 A,B \\  & 21 & 6.49 B\({}^{\prime}\) & 4.70 B\({}^{\prime}\) & 0.76 C\({}^{\prime}\) & 4.88 A\({}^{\prime}\),B\({}^{\prime}\) & 23.06 B\({}^{\prime}\) \\ \hline \multirow{5}{*}{20\%} & 0 & 2.55 b & 4.45 b & 0.83 b & 2.13 a,b & 9.75 b \\  & 7 & 9.46 b\({}^{\prime}\) & 4.90 a\({}^{\prime}\) & 0.92 b\({}^{\prime}\) & 8.70 b\({}^{\prime}\) & 42.63 b\({}^{\prime}\) \\  & 14 & 9.63 D & 3.21 C & 0.81 B & 7.82 B & 26.06 B \\  & 21 & 10.00 C\({}^{\prime}\) & 1.73 A\({}^{\prime}\) & 0.59 B\({}^{\prime}\) & 5.89 B\({}^{\prime}\) & 11.48 A\({}^{\prime}\) \\ \hline \multirow{5}{*}{Control} & 0 & 7.32 c & 2.37 a,b & 0.41 a,b & 2.83 b & 7.89 b \\  & 7 & 7.63 c\({}^{\prime}\) & 2.04 a\({}^{\prime}\) & 0.61 a\({}^{\prime}\),b\({}^{\prime}\) & 4.61 b\({}^{\prime}\) & 10.12 a\({}^{\prime}\),b\({}^{\prime}\) \\  & 14 & 3.92 A & 3.60 C & 0.72 B & 2.80 A,B & 9.46 A \\  & 21 & 18.63 D\({}^{\prime}\) & 1.00 A\({}^{\prime}\) & 0.29 A\({}^{\prime}\) & 5.34 A\({}^{\prime}\),B\({}^{\prime}\) & 8.31 A\({}^{\prime}\) \\ \hline \multirow{5}{*}{5\%} & 0 & 1.25 a & 0.98 a & 0.17 a & 2.50 a & 1.21 a \\  & 7 & 4.42 a\({}^{\prime}\) & 3.81 b\({}^{\prime}\) & 0.77 b\({}^{\prime}\) & 3.41 a\({}^{\prime}\),b\({}^{\prime}\) & 14.10 a,b \\  & 14 & 4.31 A & 1.66 A & 0.27 A & 1.12 A & 5.57 A \\  & 21 & 5.25 A\({}^{\prime}\) & 3.02 B\({}^{\prime}\) & 0.77 C\({}^{\prime}\) & 4.07 A\({}^{\prime}\) & 12.83 A\({}^{\prime}\) \\ \hline \multirow{5}{*}{Vacuum} & 0 & 3.21 b & 2.13 a,b & 0.46 a,b & 1.59 a,b & 6.24 b \\  & 7 & 4.68 a\({}^{\prime}\),b\({}^{\prime}\) & 1.49 a\({}^{\prime}\) & 0.34 a\({}^{\prime}\) & 1.54 a\({}^{\prime}\) & 4.96 a\({}^{\prime}\) \\  & 14 & 3.55 A & 2.61 B & 0.68 B & 2.39 A & 6.53 A \\  & 21 & 6.55 B\({}^{\prime}\) & 4.10 C\({}^{\prime}\) & 0.64 B\({}^{\prime}\) & 4.18 A\({}^{\prime}\) & 17.11 A\({}^{\prime}\) \\ \hline \multirow{5}{*}{15\%} & 0 & 2.43 b & 3.39 a,b & 0.64 a,b & 1.53 a,b & 6.97 b \\  & 7 & 5.48 b\({}^{\prime}\) & 4.02 b\({}^{\prime}\) & 0.90 b\({}^{\prime}\) & 4.88 b\({}^{\prime}\) & 19.87 b\({}^{\prime}\) \\  & 14 & 7.40 B & 3.92 C & 0.76 B & 5.60 B & 23.38 A,B \\  & 21 & 5.32 A\({}^{\prime}\) & 4.51 D\({}^{\prime}\) & 0.77 C\({}^{\prime}\) & 4.04 A\({}^{\prime}\) & 18.28 A\({}^{\prime}\) \\ \hline \multirow{5}{*}{20\%} & 0 & 2.55 b & 4.45 b & 0.83 b & 2.13 a,b & 9.75 b \\  & 7 & 10.00 d\({}^{\prime}\) & 3.00 a\({}^{\prime}\),b\({}^{\prime}\) & 0.72 a\({}^{\prime}\),b\({}^{\prime}\) & 7.09 c\({}^{\prime}\) & 21.23 b\({}^{\prime}\) \\ \cline{1-1}  & 1 the 10% chestnut flour had a lower crumb hardness compared to the samples packed with air, and 21 days after baking, the vacuum-packed breads with 5, 10 and 20% chestnut flour had a lower crumb hardness.