TABLE 3.

Physical properties of whole wheat bread

Samples	Loaf weight (g)	Bake volume (cm3)	Height (cm)	Specific volume (cm3/g)
Control	269.47 ± 0.30a	773.05 ± 3.07a	5.95 ± 0.17a	2.869 ± 0.01a
KBrO3 (50 μg/g)	271.59 ± 0.09a	822.46 ± 1.36b	6.50 ± 0.11b	3.028 ± 0.01b
Ana‐rLOX (40 IU/g)	270.61 ± 0.53a	894.97 ± 7.59c	6.98 ± 0.18c	3.304 ± 0.03c
Ana‐rLOX (60 IU/g)	271.20 ± 0.16a	851.85 ± 5.71d	6.88 ± 0.17c	3.208 ± 0.01c

Data expressed as means ± standard. Values of the same column followed by the different letters are statistically different (p < .05).