. 2014 Jul 9;52(7):4156–4165. doi: 10.1007/s13197-014-1466-8

Table 4.

Physico-chemical properties of standard and experimental breads

Variations	Loaf weight (g)	Loaf height (cm)*	Loaf volume (cm³)*	Specific volume (ml/g)*	Moisture content (%)	Baking loss (%)
Standard	390 ± 5^a	7.16 ± 0.15^d	1,244.66 ± 2.51^d	4.3 ± 0.6^c	29.24 ± 0.3^a	31.81 ± 0.1^d
V-I	392 ± 5^a	6.1 ± 0.1^c	930.33 ± 3.21^c	2.4 ± 0.4^b	31.36 ± 0.08^b	28.42 ± 0.06^c
V-II	395 ± 5^a	5.5 ± 0.2^b	895 ± 2^b	2 ± 0.4^b	34.92 ± 0.07^c	24.32 ± 0.06^b
V-III	400 ± 5^a	4.5 ± 0.25^a	780 ± 3^a	1 ± 0.4^a	39.39 ± 0.36^d	20.58 ± 0.1^a

V-I (WF: SF: MF: MKF = 85:5:5:5), V-II (WF: SF: MF: MKF = 70:10:10:10), V-III (WF: SF: MF: MKF = 60:14:13:13, where, WF = (Refined) Wheat Flour, SF = Soy Flour, MF = Mung Flour (Sprouted), MKF = Mango Kernel Flour

*Mean values bearing the same superscript do not differ significantly (p < 0.01)