## 3 Results
### The Effect of Flux Cake and Lupine Flour Fermentation on Wheat Bread Properties
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline  & \multicolumn{4}{c}{**Wheat Bread Supplemented with 15\% of Fermented Lupine Flour**} \\ \cline{2-6}  & **Native** & **LV1** & **LV2** & _L. plantarum_ & _Propioni_ \\ \hline Specific Volume (cm\({}^{3}\)/g) & 2.05 \({}^{\text{a}}\)\(\pm\) 0.18 & 1.97 \({}^{\text{a}}\)\(\pm\) 0.08 & 1.90 \({}^{\text{a}}\)\(\pm\) 0.12 & 2.16 \({}^{\text{a}}\)\(\pm\) 0.22 & 2.13 \({}^{\text{a}}\)\(\pm\) 0.16 \\ \hline \multicolumn{6}{c}{Color characteristics} \\ \hline L \({}^{\text{*}}\) & 67.1 \({}^{\text{b}}\)\(\pm\) 0.3 & 68.7 \({}^{\text{ab}}\)\(\pm\) 0.4 & 68.9 \({}^{\text{ab}}\)\(\pm\) 0.6 & 69.4 \({}^{\text{a}}\)\(\pm\) 0.3 & 69.7 \({}^{\text{a}}\)\(\pm\) 0.4 \\ a \({}^{\text{*}}\) & 2.4 \({}^{\text{a}}\)\(\pm\) 0.2 & 2.1 \({}^{\text{ab}}\)\(\pm\) 0.1 & 1.9 \({}^{\text{b}}\)\(\pm\) 0.2 & 2.1 \({}^{\text{ab}}\)\(\pm\) 0.2 & 1.8 \({}^{\text{b}}\)\(\pm\) 0.2 \\ b \({}^{\text{*}}\) & 26.3 \({}^{\text{a}}\)\(\pm\) 0.3 & 25.3 \({}^{\text{ab}}\)\(\pm\) 0.2 & 25.3 \({}^{\text{ab}}\)\(\pm\) 0.4 & 24.9 \({}^{\text{b}}\)\(\pm\) 0.2 & 24.9 \({}^{\text{b}}\)\(\pm\) 0.3 \\ \(\Delta\)E & - & 1.89 & 2.0 & 2.7 & 3.0 \\ \hline \multicolumn{6}{c}{Texture characteristics} \\ \hline Hardness (N) & 32.66 \({}^{\text{a}}\)\(\pm\) 2.53 & 33.20 \({}^{\text{a}}\)\(\pm\) 3.30 & 37.44 \({}^{\text{a}}\)\(\pm\) 3.65 & 33.43 \({}^{\text{a}}\)\(\pm\) 2.94 & 35.97 \({}^{\text{a}}\)\(\pm\) 4.00 \\ Springiness (-) & 0.952 \({}^{\text{a}}\)\(\pm\) 0.059 & 0.937 \({}^{\text{a}}\)\(\pm\) 0.044 & 0.895 \({}^{\text{a}}\)\(\pm\) 0.036 & 0.944 \({}^{\text{a}}\)\(\pm\) 0.042 & 0.940 \({}^{\text{a}}\)\(\pm\) 0.064 \\ Cohesiveness (-) & 0.815 \({}^{\text{a}}\)\(\pm\) 0.022 & 0.845 \({}^{\text{a}}\)\(\pm\) 0.036 & 0.810 \({}^{\text{a}}\)\(\pm\) 0.024 & 0.828 \({}^{\text{a}}\)\(\pm\) 0.048 & 0.834 \({}^{\text{a}}\)\(\pm\) 0.050 \\ Gumminess (-) & 43.39 \({}^{\text{a}}\)\(\pm\) 3.81 & 27.95 \({}^{\text{b}}\)\(\pm\) 3.55 & 3639 \({}^{\text{ab}}\)\(\pm\) 470 & 27.71 \({}^{\text{b}}\)\(\pm\) 2.62 & 29.90 \({}^{\text{ab}}\)\(\pm\) 2.03 \\ Chewiness (N) & 41.31 \({}^{\text{a}}\)\(\pm\) 2.50 & 26.17 \({}^{\text{b}}\)\(\pm\) 3.30 & 27.08 \({}^{\text{b}}\)\(\pm\) 4.20 & 26.22 \({}^{\text{b}}\)\(\pm\) 3.90 & 28.11 \({}^{\text{b}}\)\(\pm\) 3.19 \\ Resilience (-) & 0.486 \({}^{\text{a}}\)\(\pm\) 0.028 & 0.483 \({}^{\text{a}}\)\(\pm\) 0.048 & 0.458 \({}^{\text{a}}\)\(\pm\) 0.062 & 0.432 \({}^{\text{a}}\)\(\pm\) 0.066 & 0.427 \({}^{\text{a}}\)\(\pm\) 0.037 \\ \hline \multicolumn{6}{c}{Sensory evaluation} \\ \hline Color & 8.5 \({}^{\text{a}}\)\(\pm\) 0.8 & 8.8 \({}^{\text{a}}\)\(\pm\) 0.4 & 8.4 \({}^{\text{a}}\)\(\pm\) 0.5 & 8.0 \({}^{\text{a}}\)\(\pm\) 0.4 & 8.1 \({}^{\text{a}}\)\(\pm\) 0.6 \\ Taste & 6.5 \({}^{\text{a}}\)\(\pm\) 1.2 & 7.9 \({}^{\text{a}}\)\(\pm\) 0.9 & 7.3 \({}^{\text{a}}\)\(\pm\) 1.0 & 7.0 \({}^{\text{a}}\)\(\pm\) 0.6 & 6.2 \({}^{\text{a}}\)\(\pm\) 1.2 \\ Flavor & 8.0 \({}^{\text{a}}\)\(\pm\) 1.0 & 8.4 \({}^{\text{a}}\)\(\pm\) 0.8 & 8.2 \({}^{\text{a}}\)\(\pm\) 1.1 & 8.1 \({}^{\text{a}}\)\(\pm\) 1.0 & 5.6 \({}^{\text{b}}\)\(\pm\) 0.7 \\ Texture & 6.8 \({}^{\text{a}}\)\(\pm\) 0.9 & 8.1 \({}^{\text{a}}\)\(\pm\) 1.0 & 7.1 \({}^{\text{a}}\)\(\pm\) 0.9 & 7.4 \({}^{\text{a}}\)\(\pm\) 0.8 & 7.5 \({}^{\text{a}}\)\(\pm\) 1.1 \\ Overall acceptability & 7.4 \({}^{\text{ab}}\)\(\pm\) 0.6 & 8.0 \({}^{\text{a}}\)\(\pm\) 0.8 & 7.6 \({}^{\text{ab}}\)\(\pm\) 0.9 & 7.8 \({}^{\text{ab}}\)\(\pm\) 1.1 & 6.3 \({}^{\text{b}}\)\(\pm\) 1.3 \\ \hline \hline \end{tabular} \({}^{\text{*}}\) Letters in a row (\({}^{\text{a}}\)-\({}^{\text{b}}\)) show statistically significant differences at \(p<0.05\).  
\end{table} 
Table 4: Characteristics and sensory evaluation of wheat bread supplemented with fermented lupine flour. Fermentation also improves the sensory features of bread enriched in lupine flour but to a lesser extent than with fermented flax cake. Flavor, taste, and texture were evaluated higher than in bread containing native lupine flour.