Skip to main content

Table 1 Baking quality of pan bread as affected by addition of nano and fermented nano materials

From: Pan bread quality as affected by some nano and fermented-nano food industries by-products

Sample Weight (g) Volume (cm3) Specific volume reduction (%)
Pan bread made from wheat flours (control samples)
72% extraction 134.75F ± 0.25 432.50A ± 2.50 0.00 ± 0.00
82% extraction 135.25EF ± 0.25 338.00E ± 1.00 22.1I ± 0.68
100% extraction 136.00CDEF ± 0.50 214.00K ± 0.1.50 51.09B ± 0.36
Pan bread made from wheat flour72% incorporated with
Nano-wheat bran (%)
5 136.00CDEF ± 0.50 373.50B ± 1.50 14.33L ± 0.71
15 137.25ABC ± 0.25 342.50D ± 2.50 22.12ID ± 0.52
25 136.50BCDE ± 0.50 271.50I ± 1.50 38.01DI ± 0.66
Nano-wheat germ (%)
5 136.50BCDE ± 0.50 349.00D ± 1.00 20.25J ± 1.18
15 136.75BCDE ± 0.25 341.00E ± 1.00 22.12I ± 0.42
25 137.00ABCD ± 0.01 302.50G ± 2.50 31.15F ± 0.58
Fermented nano-rice bran (%)
5 137.50AB ± 0.01 359.00C ± 1.00 18.69K ± 0.41
15 136.50BCDE ± 1.0 305.00G ± 5.00 30.53F ± 0.36
25 138.25A ± 0.25 288.00H ± 2.00 35.20E ± 0.49
Fermented nano-carrot pomace (%)
5 137.25ABC ± 0.25 318.00F ± 2.00 27.75G ± 0.45
15 136.75BCDE ± 0.75 252.50J ± 2.50 42.37C ± 1.01
25 135.50EF ± 0.01 202.00L ± 2.00 53.27A ± 0.82
Fermented nano-pomegranate peel (%)
5 137.75ABCD ± 0.25 337.00E ± 3.00 32.36H ± 0.94
15 135.75DEF ± 0.25 267.50I ± 2.50 38.32D ± 0.48
25 136.00CDEF ± 0.01 211.00K ± 1.00 51.71B ± 0.81
  1. Values in the same column followed by different letters are significantly different (p < 0.05)