Table 5.
Chemical composition of samples.
| Samples | Moisture (g/100 g) |
Ash (g/100 g) |
Protein (g/100 g) |
Fat (g/100 g) |
Dietary Fiber (g/100 g) |
Energy (kcal) |
|---|---|---|---|---|---|---|
| Wheat flour breads | ||||||
| 1W30 | 30.4 ± 0.36 A,a | 0.84 ± 0.03 B,b | 8.9 ± 0.03 B,c | 1.48 ± 0.01 A,b | 12.43 ± 0.15 A,a | 257.59 ± 1.78 B,b,c |
| 1W25 | 31.2 ± 1.06 A,a | 1.39 ± 0.04 A,a | 9.84 ± 0.01 A,a | 1.23 ± 0.00 B,c | 11.47 ± 0.17 A,b | 252.89 ± 4.07 B,c |
| CW | 30.08 ± 0.25 a | 1.33 ± 0.00 da | 9.15 ± 0.02 b | 1.88 ± 0.03 a | 9.23 ± 0.18 c | 265.30 ± 0.51 a |
| 2W30 | 26.61 ± 0.18 B,b | 1.43 ± 0.01 A,b | 9.03 ± 0.03 A,b | 1.35 ± 0.01 B,c | 6.48 ± 0.25 B,b | 281.65 ± 0.27 A,a |
| 2W25 | 30.04 ± 0.06 A,a | 1.46 ± 0.04 A,b | 8.37 ± 0.03 B,c | 1.69 ± 0.06 A,b | 9.3 ± 0.25 B,a | 263.85 ± 0.74 A,b |
| CW | 30.08 ± 0.25 a | 1.33 ± 0.00 a | 9.15 ± 0.02 a | 1.88 ± 0.03 a | 9.23 ± 0.18 a | 265.30 ± 0.51 b |
| Whole wheat flour breads | ||||||
| 1WW30 | 30.8 ± 0.14 A,c | 1.78 ± 0.08 A,a | 8.99 ± 0.01 A,c | 1.72 ± 0.01 A,c | 17.76 ± 0.28 A,a | 242.74 ± 0.87 B,b |
| 1WW25 | 32.81 ± 0.08 B,b | 1.64 ± 0.04 B,b | 9.27 ± 0.07 A,b | 1.87 ± 0.02 A,b,c | 12.37 ± 0.10 A,c | 246.79 ± 0.26 B,a |
| CWW | 34.7 ± 0.25 a | 1.28 ± 0.01 c | 9.46 ± 0.02 a | 2.02 ± 0.01 a | 16.65 ± 0.42 b | 232.90 ± 1.77 b |
| 2WW30 | 28.24 ± 0.09 B,c | 1.97 ± 0.02 A,a | 8.68 ± 0.01 B,c | 1.76 ± 0.04 A,c | 11.95 ± 0.03 B,b | 264.10 ± 0.61 A,a |
| 2WW25 | 31.23 ± 0.18 B,c | 1.90 ± 0.01 A,a | 8.89 ± 0.01 A,b | 1.77 ± 0.01 B,b | 8.87 ± 0.17 B,c | 258.53 ± 0.98 A,b |
| CWW | 34.7 ± 0.25 a | 1.28 ± 0.01 b | 9.46 ± 0.02 a | 2.02 ± 0.01 a | 16.65 ± 0.42 a | 232.90 ± 1.77 c |
The mean value ± standard deviations of quadruplet analysis are given. A–B: Different uppercase letter in same column indicates effect of fermentation type at same temperature, a–c: different lowercase letter in same column indicates effect of temperature for same fermentation types (p < 0.05).