Table 1 Formula of bread loaf added with lactic acid bacteria culture solution and cinnamon extract (%)

Samples1)	Control	A	B	C	D	E
Wheat flour	56.24	56.24	56.24	56.24	56.24	56.24
Shortening	1.68	1.68	1.68	1.68	1.68	1.68
Sugar	3.38	3.38	3.38	3.38	3.38	3.38
Salt	0.84	0.84	0.84	0.84	0.84	0.84
Defatted milk powder	2.25	2.25	2.25	2.25	2.25	2.25
Yeast	2.81	2.81	2.81	2.81	2.81	2.81
Water	32.80	31.40	31.40	31.40	31.40	31.40
Lactic acid bacteria cultured	0	1.40	1.05	0.70	0.35	0
Cinnamon extract	0	0	0.35	0.70	1.05	1.40

Control, water 700 g; A sample, water 670 g+Lactic acid bacteria cultured 30 g; B sample, water 670 g+Lactic acid bacteria cultured 22.5 g+Cinnamon extract 7.5 g; C sample, water 670 g+Lactic acid bacteria cultured 15 g+Cinnamon extract 15 g; D sample, water 670 g+Lactic acid bacteria cultured 7.5 g+Cinnamon extract 22.5 g; E sample, water 670 g+Cinnamon extract 30 mL.