. 2020 Sep 20;8(11):5888–5897. doi: 10.1002/fsn3.1865

Table 2.

Physicochemical properties of gluten‐free breads

Parameters	Bread sample
Parameters	Control	MAase	BW	BW‐MAase
Weight loss (%)	27.27 ± 0.42^b	26.24 ± 0.15^c	29.98 ± 0.00^a	26.97 ± 0.46^bc
Specific volume (cm³/g)	2.76 ± 0.10^ab	2.77 ± 0.09^ab	2.78 ± 0.00^a	2.58 ± 0.02^b
Volume index (cm)	6.30 ± 0.42^a	5.90 ± 0.28^a	5.75 ± 1.20^a	6.25 ± 0.64^a
Symmetry index (cm)	0.15 ± 0.00^a	−0.05 ± 0.07^b	0.25 ± 0.07^a	0.20 ± 0.00^a
Uniformity index (cm)	−0.10 ± 0.07^a	0.05 ± 0.07^a	−0.05 ± 0.07^a	0.00 ± 0.28^a
Crumb/crust ratio	1.75 ± 0.03^a	1.68 ± 0.09^ab	1.52 ± 0.08^b	1.59 ± 0.00^ab
Mean cell area (mm²)	1.44 ± 0.16^a	0.96 ± 0.37^a	1.16 ± 0.25^a	1.19 ± 0.74^a
Mean diameter (mm)	1.83 ± 0.01^a	1.82 ± 0.10^a	1.84 ± 0.04^a	1.72 ± 0.08^a
Min diameter (mm)	1.20 ± 0.01^a	1.19 ± 0.08^a	1.22 ± 0.00^a	1.10 ± 0.05^a
Max diameter (mm)	2.48 ± 0.01^a	2.45 ± 0.12^a	2.47 ± 0.05^a	2.35 ± 0.08^a
Nonuniformity	1.28 ± 0.01^a	1.25 ± 0.03^a	1.25 ± 0.05^a	1.25 ± 0.04^a

Control = bread without MAase and BW; MAase = bread containing free MAase; BW = bread containing BW; BW‐MAase = bread containing encapsulated MAase into BW. The values are expressed as Mean ± Standard deviation. Means with superscripts of different letters are significantly different (p < .05).