Table 4.

Wholegrain bread made from class 3 wheat.

No.	Factors					Physical and chemical indicators of bread
	X0	X1×104, unit/mg		X2, atm	X3, min	y1, %	y2, %	y3, %	y4, %	y5, %	y6, %	y7, deg.	y8, %	y9, %	y10, deg.	y11, cm3
Control sample						3.9	0.45	37.7	2.2	3.46	51.1	5.3	65.0	46.0	4.6	231.9
1	+		25	2.0	10	4.2	0.47	34.8	2.03	3.19	46.5	4.6	59.5	44.0	4.2	209.5
2	+		5	2.0	10	4.37	0.48	33.0	1.94	3.04	50.3	4.8	60.7	42.0	4.5	183.7
3	+		25	1.0	10	3.89	0.5	37.8	2.21	3.47	47.7	5.2	62.7	43.0	4.3	218.7
4	+		5	1.0	10	4.68	0.52	34.9	2.04	3.2	49.5	3.8	58.6	41.0	4.3	225.3
5	+		25	2.0	5	4.52	0.48	33.7	2.01	3.33	53.0	5.1	62.9	45.0	4.2	216.6
6	+		5	2.0	5	4.64	1.09	30.6	1.78	2.8	46.9	4.6	63.3	43.0	4.1	205.6
7	+		25	1.0	5	4.59	0.5	35.4	2.03	3.24	52.5	5.8	57.9	44.0	4.6	227.5
8	+		5	1.0	5	4.49	0.52	32.0	1.87	2.94	54.5	5.5	59.1	42.0	4.4	229.6

y₁—protein, y₂—fats, y₃—carbohydrates, y₄—ash content, y₅—fibre, y₆—dough moisture, y₇—dough acidity, y₈—porosity, y₉—bread moisture, y₁₀—bread acidity, degree, y₁₁—bread volume.