Table 4. TPA of Baromi2 White Pan Bread

	RC	R1	R2
Cohesiveness, 24 h (-)	0.69±0.00^NS	0.67±0.00	0.54±0.00
Springiness, 24 h (mm)	9.66±0.02^NS	9.64±0.01	9.61±0.02
Chewiness, 24 h (mJ)	24.66±0.08^a	24.79±0.07^a	34.15±0.27^b
Hardness, 24 h (N)	37.00±2.22^a	38.25±1.10^a	65.87±5.38^b
Hardness, 48 h (N)	45.47±1.10^a	52.67±5.83^b	75.15±3.91^c
Hardness, 96 h (N)	93.45±1.34^b	72.87±1.03^a	126.35±4.59^c

Texture of white pan bread: RC has 0% “Baromi2 (B2)”; R1 has 20% B2; R2 has 40%.
Above each column indicate statistical differences at α=0.05.
Nonsignificant. Letters.