Table 2.

Moisture contents (%) of the Gelvery breads produced with traditional oven and IR application

Time of process	Traditional method	IR method
1st day	% 60.70 Aa	% 58.50 Aa
7th day	% 60.00 Aa	% 56.50 Aa
14th day	% 59.00 Aa	% 61.50 Aa

The capital letters in the same row are the comparison of cooking methods. There was no statistically significant differences between the same capital letters in the same row (p > 0.05). Lowercase letters in the same column are the comparison of storage time. Again, there was no statistically significant differences between the same lowercase letters in the same column (p > 0.05)