Breads Fortified with Freeze-Dried Vegetables: Quality and Nutritional Attributes. Part II: Breads Not Containing Oil as an Ingredient.

Foods · 2016 · PMC5302403 · PMID 28231157

Europe PMC DOI

hedged sentences

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closest p · 1.0× alpha

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boldest claim

The sentences

an increasing trendp < 0.05actually significant

Gumminess demonstrated an increasing trend during storage and carrot, tomato and beetroot breads showed similar values to the plain bread on the day of baking ( p < 0.05).

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a decreasing trendp > 0.05actually significant

However, by the fourth day of storage only broccoli bread (22.00 ± 2.4 N) showed a significantly greater degree of hardness compared to the plain bread (10.9 ± 1.3 N) Cohesiveness showed a decreasing trend during storage and all breads showed a similar degree on the day of baking ( p > 0.05).

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