Table 2. Physicochemical quality characteristics of white pan bread containing “Baromi2”.

	RC	R1	R2	R3	R4	R5
Volume (mL)	1,640.25±9.70^a	1,504.85±12.12^b	1,203.32±15.06^c	1,052.34±10.16^d	452.94±14.27^e	391.63±8.41^f
Weight (g)	321.08±1.68^a	321.38±1.92^a	324.12±1.00^a	322.69±1.56^ab	327.06±1.22^b	326.88±1.90^b
Height (mm)	117.46±1.48^ab	108.18±1.56^a	91.16±8.40^b	60.48±7.21^c	35.44±3.02^d	33.01±2.45^e
Specific volume (mL/g)	3.98±0.09^a	3.81±0.09^a	3.23±0.10^b	2.21±0.09^c	1.37±0.11^d	0.98±0.01^e
Baking loss rate (%)	15.51±0.44^a	15.43±0.50^a	14.71±0.26^b	15.08±0.41^b	13.93±0.32^c	13.98±0.50^c
Moisture content (%)	33.60±0.25^ab	32.59±0.51^a	34.37±0.40^b	33.03±0.78^ab	34.29±0.31^b	32.57±0.15^a

White pan bread’s volume, weight, height, and baking loss rate are as follows: RC-contains 0% “Baromi2(B2),” R1 contains 20% B2, and R2 contains 40%.
Above each column signify a statistical difference at α=0.05.
Indicates non-significant results. Different letters.