Table 5.

Effect of (YP) substitution on pan and pita bread quality characteristics.

Sample	Loaf weight(g)	Loaf volume (cm3)	Specific volume(cm3/g)	Water activity
Pan bread
Control	489.00 ± 1.00d	2580.00 ± 15.20a	5.28 ± 0.17a	0.693 ± 0.01c
YP 5%	505.66 ± 2.02c	2239.66 ± 3.05b	4.43 ± 0.98b	0.702 ± 0.02b
YP 10%	513.00 ± 2.00b	1400.00 ± 5.00d	2.73 ± 0.01d	0.706 ± 0.03b
YP 15%	517.33 ± 4.02a	1570.00 ± 12.01c	3.03 ± 0.02c	0.726 ± 0.03a
Pita bread
Control	131.00 ± 1.00c	291.00 ± 15.20a	2.28 ± 0.08a	0.653 ± 0.01b
YP 5%	135.66 ± 2.02b	283.66 ± 3.05b	2.43 ± 0.02b	0.747 ± 0.02a
YP 10%	137.00 ± 2.00b	279.00 ± 5.00b	2.23 ± 0.01a	0.751 ± 0.01a
YP 15%	140.33 ± 4.02a	273.00 ± 12.01c	1.93 ± 0.09c	0.756 ± 0.03a

Values followed by different letters were significantly different at p < 0.05.