Table 3.
Density of dough, height, specific volume and baking loss of the muffin with Pholiota adiposa powder

Samples1)	Density of dough (mL/g)	Height (cm)	Specific volume (mL/g)	Baking loss (%)
Control	1.09±0.11a2)	6.43±0.06a	2.56±0.07b	8.04±0.25a
2.5	1.02±0.03a	6.40±0.20a	2.64±0.03a	7.00±0.50b
5	1.08±0.10a	6.40±0.17a	2.41±0.11b	6.50±0.10b
10	0.97±0.12a	6.20±0.20a	2.50±0.09b	5.85±0.19d
15	1.03±0.08a	5.57±0.12b	2.52±0.10b	6.17±0.25c

Samples are the same as in Table 1.
Means denoted in a column by same letter are not significantly difference (p<0.05).