## 3 Results and Discussion
### Texture and Volume of Gluten-Free Breads
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Sample** & **Hardness** & **Springiness** & **Cohesiveness** & **Chewiness** & **Resilience** & **Specific Volume** \\  & **(N)** & **(\%)** & **(\(-\))** & **(\(-\))** & **(\(-\))** & **(mL/100 g)** \\ \hline \hline
**+132 \(\upmu\)m** & & & & & & \\ \hline C, \textless{}132 \(\upmu\)m & & & & & & \\ \hline C, \textless{}132 \(\upmu\)m & & & & & & \\ \hline
15\%, 80 \({}^{\circ}\)C & 166.6 \(\pm\) 9.7 \({}^{\rm\AA}\) & 0.870 \(\pm\) 0.005 \({}^{\rm\AA}\) & 0.425 \(\pm\) 0.016 \({}^{\rm\AA}\) & 3128 \(\pm\) 488 \({}^{\rm\AA}\) & 0.197 \(\pm\) 0.008 \({}^{\rm\AA}\) & 201 \(\pm\) 14 \({}^{\rm\AA,a}\) \\ \(15\%, 80 \({}^{\circ}\)C & 166.6 \(\pm\) 9.7 \({}^{\rm\AA}\) & 0.870 \(\pm\) 0.065 \({}^{\rm\AA}\) & 0.467 \(\pm\) 0.043 \({}^{\rm\AA}\) & 6918 \(\pm\) 1072 \({}^{\rm\AA}\) & 0.246 \(\pm\) 0.006 \({}^{\rm\AA}\) & 127 \(\pm\) 6 \({}^{\rm\AA,d}\) \\ \(30\%, 80 \({}^{\circ}\)C & 94.0 \(\pm\) 4.2 \({}^{\rm\AA}\) & 0.782 \(\pm\) 0.034 \({}^{\rm\AA}\) & 0.378 \(\pm\) 0.020 \({}^{\rm\AA}\) & 2835 \(\pm\) 241 \({}^{\rm\AA}\) & 0.195 \(\pm\) 0.009 \({}^{\rm\AA}\) & 140 \(\pm\) 1 \({}^{\rm\AA,c}\) \\ \(15\%, 120 \({}^{\circ}\)C & 124.5 \(\pm\) 10.8 \({}^{\rm\AA}\) & 0.854 \(\pm\) 0.024 \({}^{\rm\AA}\) & 0.407 \(\pm\) 0.050 \({}^{\rm\AA}\) & 4431 \(\pm\) 858 \({}^{\rm\AA,abc}\) & 0.216 \(\pm\) 0.031 \({}^{\rm\AA}\) & 137 \(\pm\) 3 \({}^{\rm\AA,c}\) \\ \(30\%, 120 \({}^{\circ}\)C & 105.8 \(\pm\) 14.3 \({}^{\rm\AA}\) & 0.801 \(\pm\) 0.100 \({}^{\rm\AA}\) & 0.456 \(\pm\) 0.120 \({}^{\rm\AA}\) & 4019 \(\pm\) 1554 \({}^{\rm\AA}\) & 0.246 \(\pm\) 0.074 \({}^{\rm\AA}\) & 137 \(\pm\) 4 \({}^{\rm\AA,c}\) \\ \hline
**+132-200 \(\upmu\)m** & & & & & & \\ \hline C, \textless{}132 \(\upmu\)m & 16.6 \(\pm\) 2.8 \({}^{\rm\AA}\) & 0.796 \(\pm\) 0.0437 \({}^{\rm\AA}\) & 0.356 \(\pm\) 0.048 \({}^{\rm\AA}\) & 3361 \(\pm\) 497 \({}^{\rm\AA}\) & 0.186 \(\pm\) 0.024 \({}^{\rm\AA}\) & 153 \(\pm\) 2 \({}^{\rm\AA}\) \\ \(15\%, 80 \({}^{\circ}\)C & 153.5 \({}^{\rm\AA}\) & 0.912 \(\pm\) 0.098 \({}^{\rm\AA}\) & 0.443 \(\pm\) 0.062 \({}^{\rm\AA}\),a & 6388 \(\pm\) 1421 \({}^{\rm\AA}\) & 0.226 \(\pm\) 0.017 \({}^{\rm\AA}\) & 167 \(\pm\) 4 \({}^{\rm\AA}\) \\ \(30\%, 80 \({}^{\circ}\)C & 116.9 \(\pm\) 9.1 \({}^{\rm\AA}\) & 0.864 \(\pm\) 0.038 \({}^{\rm\AA}\) & 0.382 \(\pm\) 0.054 \({}^{\rm\AA}\),a & 3920 \(\pm\) 576 \({}^{\rm\AA}\) & 0.194 \(\pm\) 0.031 \({}^{\rm\AA}\) & 131 \(\pm\) 6 \({}^{\rm\AA}\) \\ \(15\%, 120 \({}^{\circ}\)C & 155.0 \(\pm\) 3.5 \({}^{\rm\AA}\) & 0.835 \(\pm\) 0.033 \({}^{\rm\AA}\) & 0.488 \(\pm\) 0.034 \({}^{\rm\AA}\) & 6436 \(\pm\) 431 \({}^{\rm\AA}\) & 0.243 \(\pm\) 0.021 \({}^{\rm\AA}\) & 128 \(\pm\) 3 \({}^{\rm\AA}\) \\ \(30\%, 120 \({}^{\circ}\)C & 107.6 \(\pm\) 13.6 \({}^{\rm\AA}\) & 0.790 \(\pm\) 0.072 \({}^{\rm\AA}\) & 0.39 \(\pm\) 0.034 \({}^{\rm\AA}\) & 3374 \(\pm\) 516 \({}^{\rm\AA}\) & 0.197 \(\pm\) 0.019 \({}^{\rm\AA}\) & 135 \(\pm\) 5 \({}^{\rm\AA}\) \\ \hline \hline \end{tabular}  
* Different superscripts (A–C) in columns indicate significant differences between particle sizes, while different lower case (a–d) indicates significant differences within the analyzed parameter (\(p<0.05\)).  
\end{table} 
Table 6: Texture parameters and specific volumes of breads analyzed. an energy source for yeast during fermentation [64]. Thus, the possible greater yeast activity led to a better ability to generate CO\({}_{2}\) and higher specific volume. [PERSON] et al. [65] found that the coarser maize flours provided breads with more volume and less firmness than the finer flour breads. As a cause, authors suggested that the higher tendency of dough to retain the gas produced (stronger dough structure) during fermentation increased its specific volume. On the other hand, in previous studies, it has been found that the lower specific volume of the composite bread containing extruded rice flour could be the result of the poor air retention capacity of the extruded sorghum-wheat composite dough matrix [14].