Table 3
Baking properties of white pan breads prepared with hot-water extracts of pumpkin leaf and chickpea

Sample	C_PGA-	C_PGA+	P_0.05	P_0.15	A_0.05	A_0.15
Height (cm)	13.0 0.1^bc	13.1 0.3^b	12.3 0.2^cd	13.9 0.3^a	11.8 0.1^d	12.9 0.1^bc
Specific volume (cm³/g)	4.94 0.01^b	5.09 0.08^ab	4.97 0.03^b	5.12 0.09^ab	4.94 0.06^b	5.24 0.04^a
Baking loss (%)	15.30 0.30^a	13.03 0.30^b	12.64 0.05^bc	12.06 0.25^c	11.99 0.20^c	12.70 0.15b^c

C_PGA-: Control white pan bread prepared without PGA and plant water extracts
C_PGA+: Control white pan bread prepared with 0.05% PGA only
P_0.05: White pan bread prepared with 0.05% (based on total solid) pumpkin leaf water extract
P_0.15: White pan bread prepared with 0.15% (based on total solid) pumpkin leaf water extract
A_0.05: White pan bread prepared with 0.05% (based on total solid) chickpea water extract
A_0.15: White pan bread prepared with 0.15% (based on total solid) chickpea water extract