Table 1.

Color and specific volume of the steamed bread with WBDF levels.

WBDF levels	Specific volume (mL/g)	Color
		L*	a*	b*
Control	3.75 ± 0.03a	92.43 ± 0.72a	0.39 ± 0.02f	18.55 ± 0.05e
3 %	5.27 ± 0.02b	84.19 ± 0.21b	2.26 ± 0.06e	24.17 ± 0.09d
6 %	6.97 ± 0.03e	75.15 ± 0.09c	2.99 ± 0.08d	27.15 ± 0.14c
9 %	6.63 ± 0.01c	62.77 ± 0.14d	3.82 ± 0.08c	29.22 ± 0.12b
12 %	6.44 ± 0.02d	56.73 ± 0.76e	4.20 ± 0.11b	28.76 ± 0.10a

Different letters in the superscript indicate significant differences in the same column (p < 0.05).