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. 2012 Jul 10;51(10):2699–2705. doi: 10.1007/s13197-012-0770-4

Table 2.

Bread making characteristics of straight run flour and bran duster flours

Bread	Mill A				Mill B
Bread	SRF	BDR1	BDR2	BDR3	SRF	BDR1	BDR2	BDR3
Volume (ml)	514.8^c ± 2.55	480.2^b ± 3.05	524.9^d ± 2.01	460.4^a ± 3.25	499.8^c ± 2.00	465.4^b ± 1.50	510.1^d ± 3.05	439.7 ^a ± 3.00
Crumb firmness (Force, g)	405.2^b ± 3.00	444.8^c ± 2.55	380.4^a ± 2.00	480.1^d ± 2.25	414.7^b ± 4.05	464.8^c ± 4.00	390.3^a ± 2.50	500.2^d ± 2.55
Crust** Color (10)	7.8^ab ± 0.05	6.8^a ± 0.01	8.1^ab ± 0.02	7.2^a ± 0.01	7.8^ab ± 0.03	7.1^a ± 0.04	8.2^ab ± 0.01	7.2 ^a ± 0.02
Shape (15)	12.7^c ± 0.10	11.2^b ± 0.11	14.3^d ± 0.15	9.7 ^a ± 0.08	12.1^c ± 0.05	10.0^b ± 0.15	12.2^c ± 0.05	8.9^a ± 0.10
Symmetry (15)	13.1^b ± 0.05	11.8^a ± 0.10	13.2^b ± 0.11	11.2^a ± 0.06	12.2 ^b ± 0.08	11.2^a ± 0.07	11.8^b ± 0.04	10.7 ^a ± 0.05
Crumb Color (10)	8.9 ^d ± 0.01	7.1^c ± 0.02	5.2^a ± 0.01	6.1^b ± 0.03	8.8^c ±0.02	6.2^b ± 0.03	5.1^a ± 0.02	4.9^a ± 0.02
Grain (20)	17.8^d ± 0.15	14.8^b ± 0.05	16.3^c ± 0.12	13.2^a ± 0.05	17.7^d ± 0.08	13.7 ^b ± 0.09	16.8^c ± 0.10	12.3^a ± 0.12
Mouthfeel (20)	18.0^b ± 0.15	15.8^a ± 0.25	16.9^a ± 0.28	15.8^a ± 0.30	17.7 ^b ± 0.25	17.2^a ± 0.10	17.1^a ± 0.15	17.2^a ± 0.19
Taste (10)	8.0^b ± 0.05	7.2^a ±0.02	7.8 ^a ± 0.04	7.2^a ± 0.03	9.1^b ± 0.02	8.0^a ± 0.03	7.8^a ± 0.02	7.8^a ± 0.02
Overall quality (100)	86.3 ^d	74.7 ^b	81.8 ^c	70.4^a	85.4 ^d	73.4 ^b	79.0 ^c	69.0 ^a

SRF straight run flour, BDR1 bran duster 1, BDR2 bran duster 2 and BDR3 bran duster 3

* Values in the row (within the mill) with the same letter in superscript are not significantly different from each other at p ≤ 0.05

** The figures in the parenthesis indicate maximum score for crust and crumb parameter

Data are mean of four replicate±standard deviation