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

Table 3.

Physical quality characteristics of bread prepared by different treatments

	Volume		Crust color		Symmetry of form		Evenness of bake		Character of crust		Break and shred
	Temp	Mix	Temp	Mix	Temp	Mix	Temp	Mix	Temp	Mix	Temp	Mix
To	6.7 ± 0.08^d	6.7 ± 0.08^c	5.9 ± 0.13^c	5.9 ± 0.13^c	1.8 ± 0.04^d	1.8 ± 0.04^d	2,0 ± 0.04^a	2.0 ± 0.04^a	2.1 ± 0.04^d	2.1 ± 0.04^c	1.9 ± 0.08^d	1.9 ± 0.08^d
T1	6.9 ± 0.08^d	6.7 ± 0.10^c	6.2 ± 0.10^b	6.1 ± 0.09^b	2.1 ± 0.05^c	1.9 ± 0.05^c	2.1 ± 0.0⁵	2.0 ± 0.05^a	2.8 ± 0.04^c	2.2 ± 0.04^b	2.3 ± 0.09^c	2.1 ± 0.07^c
T2	7.3 ± 0.05^c	7.2 ± 0.08^b	6.2 ± 0.11^b	6.1 ± 0.06^b	2.1 ± 0.05^c	2.1 ± 0.06^b	1.9 ± 0.05^a	2.0 ± 0.07^a	2.3 ± 0.05^bc	2.3 ± 0.05^b	2.4 ± 0.13^a	2.4 ± 0.09^b
T3	7.9 ± 0.07^a	7.5 ± 0.11^a	6.5 ± 0.11^a	6.3 ± 0.08^ab	2.2 ± 0.05^b	2.2 ± 0.06^a	2.0 ± 0.06^a	2.1 ± 0.10^a	2.4 ± 0.08^a	2.4 ± 0.06^a	2.5 ± 0.10^a	2.4 ± 0.06^a
T4	7.7 ± 0.09^b	7.7 ± 0.09^a	6.4 ± 0.12^a	6.3 ± 0.12^a	2.3 ± 0.06^a	2.2 ± 0.06^a	1.9 ± 0.06^a	2.0 ± 0.08^a	3.0 ± 0.10^ab	2.4 ± 0.06^a	2.4 ± 0.09^bc	2.4 ± 0.04^a
T5	7.6 ± 0.06^b	7.6 ± 0.12^a	6.4 ± 0.09^a	6.4 ± 0.10^a	2.2 ± 0.05^b	2.2 ± 0.06^a	1.9 ± 0.05^a	1.9 ± 0.06^a	2.3 ± 0.05^c	2.2 ± 0.05^b	2.3 ± 0.05^c	2.1 ± 0.08^c

T₀ = Control, T₁ = 200, T₂ = 400,T₃ = 600, T₄ = 800, T₅ = 1,000 IU/Kg (n = 5 panelists, superscript ‘a’ shows the highest and ‘d’ shows the minimum score attainted by respective treatments, Temp stands for tempering and Mix for mixing)