## 3 Results and Discussion
### Principal Component Analysis
\begin{table}
\begin{tabular}{l c c c c c c c c c c c} \hline \hline \multicolumn{1}{c}{**Samples**} & \multicolumn{2}{c}{**Hardness (N)**} & \multicolumn{2}{c}{**Cohesiveness**} & \multicolumn{2}{c}{**Chewiness (N*mm)**} & \multicolumn{2}{c}{**Springiness (mm)**} & \multicolumn{2}{c}{**Resilience**} \\ \hline  & **Day 1** & **Day 4** & **Day 1** & **Day 4** & **Day 1** & **Day 4** & **Day 1** & **Day 4** & **Day 1** & **Day 4** \\ \hline \multirow{2}{*}{\begin{tabular}{l} Bread with \\ 0\% HP \\ \end{tabular} } & 13.96 & 20.02 & 0.59 & 0.28 & 7.40 & 3.75 & 0.91 & 0.66 & 0.29 & 0.14 \\  & (\(\pm\)2.57) 2\({}^{\text{\tiny{2C}}}\) & (\(\pm\)2.30) 1\({}^{\text{\tiny{1B}}}\) & (\(\pm\)0.04) 1\({}^{\text{\tiny{1A}}}\) & (\(\pm\)0.06) 2\({}^{\text{\tiny{2A}}}\) & (\(\pm\)1.28) 1\({}^{\text{\tiny{1A}}}\) & (\(\pm\)1.42) 2\({}^{\text{\tiny{2B}}}\) & (\(\pm\)0.03) 1\({}^{\text{\tiny{1A}}}\) & (\(\pm\)0.18) 2\({}^{\text{\tiny{2A}}}\) & (\(\pm\)0.03) 1\({}^{\text{\tiny{1A}}}\) & (\(\pm\)0.03) 2\({}^{\text{\tiny{2A}}}\) \\ \hline \multirow{2}{*}{\begin{tabular}{l} Bread with \\ 5\% HP \\ \end{tabular} } & 17.34 & 24.01 & \begin{tabular}{c} 0.49 \\ (\(\pm\)0.75) 1\({}^{\text{\tiny{1B}}}\) \\ \end{tabular} & 0.42 & 6.75 & \begin{tabular}{c} 8.62 \\ (\(\pm\)0.05) 1\({}^{\text{\tiny{1A}}}\) \\ \end{tabular} & 0.81 & 0.85 & \begin{tabular}{c} 0.23 \\ (\(\pm\)1.03) 1\({}^{\text{\tiny{1A}}}\) \\ \end{tabular} & 0.19 \\  & (\(\pm\)0.06) 1\({}^{\text{\tiny{1A}}}\) & (\(\pm\)0.02) 1\({}^{\text{\tiny{1A}}}\) & (\(\pm\)1.03) 1\({}^{\text{\tiny{1A}}}\) & (\(\pm\)0.14) 1\({}^{\text{\tiny{1A}}}\) & (\(\pm\)0.06) 1\({}^{\text{\tiny{1A}}}\) & (\(\pm\)0.06) 1\({}^{\text{\tiny{1A}}}\) & (\(\pm\)0.02) 1\({}^{\text{\tiny{1A}}}\) \\ \hline \multirow{2}{*}{\begin{tabular}{l} Bread with \\ 15\% HP \\ \end{tabular} } & 21.39 & 34.95 & \
\begin{tabular}{c} 0.53 \\ (\(\pm\)2.55) 2\({}^{\text{\tiny{2B}}}\) \\ \end{tabular} & 0.38 & 9.71 & 9.28 & 0.84 & 0.67 & 0.27 & 0.18 \\  & (\(\pm\)2.55) & (\(\pm\)4.48) 1\({}^{\text{\tiny{2B}}}\) & (\(\pm\)0.07) & (\(\pm\)0.10) 2\({}^{\text{\tiny{2A}}}\) & (\(\pm\)1.85) 1\({}^{\text{\tiny{1A}}}\) & (\(\pm\)4.59) 1\({}^{\text{\tiny{1A}}}\) & (\(\pm\)4.59) 1\({}^{\text{\tiny{1A}}}\) & (\(\pm\)0.03) 1\({}^{\text{\tiny{1A}}}\) & (\(\pm\)0.19) 1\({}^{\text{\tiny{1A}}}\) & (\(\pm\)0.06) 1\({}^{\text{\tiny{1A}}}\) & (\(\pm\)0.03) 1\({}^{\text{\tiny{1A}}}\) \\ \hline \multirow{2}{*}{
\begin{tabular}{l} Bread with \\ 15\% HP \\ \end{tabular} } & 35.92 & 39.26 & 0.39 & 0.25 & 11.46 & 7.60 & 0.85 & 0.73 & 0.21 & 0.14 \\  & (\(\pm\)6.13) 1\({}^{\text{\tiny{1A}}}\) & (\(\pm\)7.76) 1\({}^{\text{\tiny{1A}}}\) & (\(\pm\)0.20) 1\({}^{\text{\tiny{1B}}}\) & (\(\pm\)0.18) 1\({}^{\text{\tiny{1A}}}\) & (\(\pm\)5.92) 1\({}^{\text{\tiny{1A}}}\) & (\(\pm\)6.43) & (\(\pm\)6.43) 1\({}^{\text{\tiny{1A}}}\) & (\(\pm\)0.06) 2\({}^{\text{\tiny{2A}}}\) & (\(\pm\)0.02) 1\({}^{\text{\tiny{1B}}}\) & (\(\pm\)0.02) 2\({}^{\text{\tiny{2A}}}\) \\ \hline \hline \end{tabular}  
* Day 1 and Day 4: Storage days. Different letters within the same day group [in the same column] or numbers for the same recipe (on different days) [in the same line], used as superscripts, denote differences (\(p<0.05\)) amongst the means, as determined by [PERSON]’s multiple comparison test.  
\end{table} 
Table 4: Texture profile parameters of bread with 0% hemp protein (HP) and of breads containing 5, 10, and 15% hemp protein (HP) after 1 and 4 storage days *.