Table 2.

The specific volumes (mL/g) of bread loaves with BSG addition and different types of flours after 24 h.

		Specific Volume (mL/g)
C1	Control	2.83 ± 0.02 a
	C95:5	2.78 ± 0.04 a
	C90:10	2.85 ± 0.03 a
C2	Control	3.03 ± 0.02 a
	C95:5	2.80 ± 0.06 b
	C90:10	2.81 ± 0.02 b
C3	Control	2.99 ± 0.03 a
	C95:5	2.86 ± 0.04 b
	C90:10	2.66 ± 0.06 c

Values with different superscript letters in the same sample are significantly different (p < 0.05).