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

Table 4.

Sensory quality characteristics of bread prepared by different treatments

	Grain		Color of crumb		Aroma		Taste		Texture		Chew ability
	Temp	Mix	Temp	Mix	Temp	Mix	Temp	Mix	Temp	Mix	Temp	Mix
To	6.9 ± 0.18^c	6.9 ± 0.18^b	6.4 ± 0.17^e	6.4 ± 0.17^e	6.8 ± 0.16^c	6.8 ± 0.16^d	11.7 ± 0.15^d	11.7 ± 0.15^d	12.1 ± 0.12^d	12.1 ± 0.12^cd	7.1 ± 0.19^d	7.1 ± 0.19^c
T1	7.2 ± 0.19^b	7.2 ± 0.18^a	6.8 ± 0.18^d	6.6 ± 0.18^d	7.0 ± 0.16^b	6.9 ± 0.17^c	11.9 ± 0.13^cd	11.9 ± 0.13^cd	12.3 ± 0.08^bc	12.2 ± 0.10^c	7.5 ± 0.19^ab	7.3 ± 0.19^b
T2	7.4 ± 0.20^ab	7.3 ± 0.18^a	7.0 ± 0.19^c	6.9 ± 0.20^c	7.2 ± 0.17^ab	7.2 ± 0.18^bc	12.4 ± 0.16^bc	12.1 ± 0.15^bc	12.6 ± 0.14^b	12.4 ± 0.12^bc	7.5 ± 0.20^ab	7.4 ± 0.16^ab
T3	7.5 ± 0.20^a	7.4 ± 0.19^a	7.6 ± 0.20^a	7.1 ± 0.20^b	7.4 ± 0.17^a	7.3 ± 0.18^ab	12.8 ± 0.16^a	12.4 ± 0.15^ab	12.9 ± 0.11^a	12.8 ± 0.13^ab	7.7 ± 0.21^a	7.4 ± 0.22^ab
T4	7.3 ± 0.19^ab	7.5 ± 0.19^a	7.2 ± 0.19^b	7.3 ± 0.21^a	7.4 ± 0.17^a	7.4 ± 0.19^a	12.6 ± 0.16^ab	12.5 ± 0.15^a	12.6 ± 0.12^b	12.9 ± 0.12^a	7.4 ± 0.23^bc	7.6 ± 0.21^a
T5	7.2 ± 0.19^b	6.9 ± 0.17^b	7.1 ± 0.19^bc	7.2 ± 0.20^ab	7.4 ± 0.17^a	7.4 ± 0.19^ab	12.2 ± 0.16^bc	12.3 ± 0.15^ab	12.2 ± 0.15^c	11.8 ± 0.19^d	7.2 ± 0.19^cd	7.3 ± 0.20^b

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)