Table 6.

Appreciation of bread quality prepared with and without optimized additives formulation

		Control test	Optimized formulation with synthetic GOD	Optimized formulation with commercial GOD
Bread caracteristic	Volume (cm3)	146.00 ± 0.002	255.63 ± 0.003	240.95 ± 0.005
	Specific volume (cm3/g)	1.64 ± 0.001	3.19 ± 0.004	2.94 ± 0.002
	Density (g/cm3)	0.60 ± 0.003	0.31 ± 0.001	0.33 ± 0.002
	Improvement of bread Specific volume (%)	100.00 ± 0.001	194.40 ± 0.003	179.08 ± 0.003
Water activity	Crust	30.00 ± 0.120	27.20 ± 0.040	28.80 ± 0.010
	Crumb	39.30 ± 0.160	35.60 ± 0.090	35.90 ± 0.020
Microbiological analysis	Mold (CFU/g of bread)	8.104 ± 0.24.104	2.104 ± 0.20.104	3.104 ± 0.18.104
	Bacteria (CFU/g of bread)	13.104 ± 0.37.104	6.104 ± 0.15.104	7.104 ± 0.52.104