. 2019 Dec 10;8(12):663. doi: 10.3390/foods8120663

Table 3.

Physical features of wheat bread depending on flour type, dough development method and dough fermentation time.

	Levels of Factor	Loaf Volume (cm³)	Crust Color			Crumb Color
	Levels of Factor	Loaf Volume (cm³)	L*	a*	b*	L*	a*	b*
Flour type	450	332 ± 113 ^a	51.88 ± 6.90 ^a	10.47 ± 6.94 ^a	27.23 ± 3.23 ^a	70.97 ± 2.44 ^a	−3.65 ± 0.91 ^b	22.53 ± 2.21 ^a
Flour type	1650	290 ± 149 ^b	39.59 ± 2.24 ^b	9.47 ± 0.62 ^a	16.92 ± 2.83 ^b	47.47 ± 4.94 ^b	3.95 ± 0.23 ^a	15.74 ± 1.20 ^b
Dough development method	I-stage	336 ± 71 ^a	43.84 ± 7.95 ^b	10.99 ± 6.69 ^a	20.53 ± 7.44 ^a	59.66 ± 12.41 ^a	−0.01 ± 3.95 ^b	18.90 ± 4.54 ^a
Dough development method	II-stage	287 ± 75 ^b	47.62 ± 7.72 ^a	8.95 ± 1.46 ^a	23.62 ± 6.85 ^a	58.78 ± 12.63 ^a	0.31 ± 3.86 ^a	19.41 ± 2.97 ^a
Dough fermentation time	60	324 ± 113 ^a	43.94 ± 7.79 ^b	10.39 ± 0.78 ^a	17.85 ± 6.17 ^a	60.54 ± 10.67 ^a	0.30 ± 3.95 ^a	20.36 ± 4.57 ^a
	90	302 ± 99 ^c	43.95 ± 8.40 ^b	9.80 ± 0.88 ^a	20.70 ± 7.19 ^a	60.37 ± 12.57 ^a	0.08 ± 4.08 ^a	19.19 ± 3.18 ^b
	120	310 ± 172 ^b	46.89 ± 7.49 ^a	11.45 ± 9.58 ^a	26.95 ± 7.01 ^a	58.37 ± 11.46 ^b	0.12 ± 3.85 ^a	18.63 ± 3.82 ^b
	150	309 ± 167 ^b	46.14 ± 8.10 ^a	8.23 ± 1.31 ^a	22.80 ± 7.53 ^a	51.61 ± 15.31 ^b	0.12 ± 3.96 ^a	18.34 ± 3.65 ^b

Values represent the means of two (loaf volume) or five (color parameters) replicates. Small letters in the same column denote significant differences according to Duncan’s test (p ≤ 0.05).