Skip to main content
. 2012 Jun 6;51(10):2445–2453. doi: 10.1007/s13197-012-0734-8

Table 1.

Effect of treatments on moisture retention (%) of bread samples

Treatments Tempering Mixing
T0 31.5 ± 1.52e 31.5 ± 1.52b
T1 33.6 ± 1.59d 32.4 ± 1.43b
T2 34.0 ± 1.35c 33.2 ± 1.42b
T3 36.5 ± 1.48a 33.6 ± 1.46b
T4 34.7 ± 1.48b 36.3 ± 1.63a
T5 33.5 ± 1.36d 32.8 ± 1.52b

T0 = Control, T1 = 200, T2 = 400,T3 = 600, T4 = 800, T5 = 1,000 IU/Kg .(n = 3) (superscript ‘a’ shows the highest and ‘e’ shows the minimum moisture retained by respective samples)