Table 2.

Formulas of the bread used in this study.

	White Bread	Bagel	German Bread	French Bread	Croissant
Wheat flour	100	100	30	100	100
Rye flour	–	–	70	–	–
Salt *	2	2	2	2.1	2.1
Yeast *	12	2.5	2.8	5.7	12.3
Water or milk *	70	55	73	73	52
Sugar *	6	7	–	–	15
Butter (unsalted) *	7	–	–	–	50

* The percentage (%) of each ingredient in relation to the weight of wheat and rye flour.