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

Bulletin of the National Research Centre

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

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

Values in the same column followed by different letters are significantly different (p < 0.05)