Table 3 The effect of liposome encapsulated salt concentrations on moisture content, loaf volume, and fermentation rate

	LS* 0	LS 0.5	LS 1.0	LS 1.5	LS 2.0
Water content (%)	67.31±0.43ab	65.50±2.84ab	69.03±1.19a	65.67±1.02ab	65.35±2.49b
Loaf volume (cm3/g)	2.50	3.09	2.41	3.01	2.81
Fermentation rate (%)	25.00	22.92	28.13	23.40	26.09

The percentage of liposome encapsulated salt per total flour amount.
Same alphabet in a row are not significantly different at p<0.05 using Duncan's multiple range test.