Table 2 Moisture content and baking loss weight of baguette containing ‘Baromi 2’

	Moisture content (%)	Baking loss rate (%)
Control	33.31±0.501)2)NS	20.00±0.62a
T1	33.25±0.63	18.95±0.36ab
T2	32.14±0.57	20.41±0.72a
T3	33.77±0.41	18.12±0.62b

No significantly different between for each groups at p<0.05 by Turkey multiple range test Each values are mean±S.D.
NS = Non-Significant