Table 4.
Effect of lotus leaf powder addition on dough volume after first fermentation and baking loss after bread baking

Treatment1)	Dough volume (mL)	Baking loss (%)	Loaf weight (g)	Loaf volume (mL)	Specific loaf volume (mL/g)
Control	31.33±0.58^a2)	11.82±0.22^a	476.17±1.17^b	2,075.00±8.94^a	4.36±0.02^a
LLP-1	30.83±0.29^a	11.57±0.37^ab	477.50±1.97^ab	2,068.33±5.16^a	4.33±0.04^b
LLP-2	30.33±0.58^ab	11.51±0.22^ab	477.83±1.17^ab	2,058.67±6.35^b	4.31±0.01^c
LLP-3	29.67±0.58^b	11.39±0.35^b	478.50±1.87^a	2,053.33±2.58^b	4.29±0.02^c

LLP-1, Added with lotus leaf powder at 1%; LLP-2, Added with lotus leaf powder at 2%; LLP-3, Added with lotus leaf powder at 3%.
Values are mean±SD, and means with different superscripts in the same column are significantly different at p<0.05 by Duncan’s multiple range test.