Table 5.
Volume and texture characteristics of Biji breads.

Sample	Loaf volume (mL)	Loaf weight (g)	Specific loaf volume (mL/g)	Hardness (N)	Cohesiveness
Control	521±1a	154.4±1c	0.30±0.001c	6.37±0.69c	0.77±0.03c
WF (93) + Biji (7)	363.5± 1.5b	159.62±0.53a	0.44±0.003b	14.21±0.69b	0.93±0.003a
WF (93) + HPH Biji (7)	296±1.4c	158.6±1.03b	0.54±0.022a	16.01±0.92a	0.92±0.02b

:Wheat flour.
Mean within each column with no common superscripts are significantly different (p<0.05)