Table 2 Weight, volume, specific volume and baking loss rate of loaf bread with lactic acid bacteria cultured and cinnamon extract

Samples1)	Weight of dough (g)	Weight of loaf bread (g)	Volume of loaf bread (mL)	Specific volume (mL/g)	Baking loss rate (%)
Control	541.61±0.97	465.41±1.45^d2)	1,538.83±21.07^c	3.31±0.04^b	14.07±0.15^a
A	541.59±1.12	466.45±2.71^d	1,554.00±6.53^bc	3.33±0.01^b	13.87±0.42^a
B	543.03±2.02	472.14±3.58^cd	1,575.67±7.20^b	3.34±0.03^b	13.05±0.69^ab
C	541.35±0.63	477.59±1.15^c	1,653.63±25.94^a	3.46±0.06^a	11.78±0.24^bc
D	542.52±1.05	485.04±0.87^b	1,545.07±3.27^c	3.19±0.01^c	10.59±0.33^c
E	541.39±1.05	494.24±8.81^a	1,065.30±11.92^d	2.16±0.04^d	8.71±1.76^d

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.
All values are mean±SD. Mean±SD in column by different superscripts are significantly different at the p<0.05 by Duncan’s multiple range test.