Table 1. Formula of loaf bread with lactic acid bacteria cultured and cinnamon extract

Samples1)	Control	CE0	CE25	CE50	CE75	CE100
Wheat flour (g)	1,200	1,200	1,200	1,200	1,200	1,200
Shortening (g)	36	36	36	36	36	36
Sugar (g)	72	72	72	72	72	72
Salt (g)	18	18	18	18	18	18
Nonfat dry milk powder (g)	48	48	48	48	48	48
Yeast (g)	60	60	60	60	60	60
Water (mL)	700	670	670	670	670	670
Lactic acid bacteria culture (g)	0	30	22.5	15	7.5	0
Cinnamon extract (g)	0	0	7.5	15	22.5	30

¹⁾Control, water 700 g; CE0, water 670 g+lactic acid bacteria cultured 30 g; CE25, water 670 g+lactic acid bacteria cultured 22.5 g+cinnamon extract 7.5 g; CE50, water 670 g+lactic acid bacteria cultured 15 g+cinnamon extract 15 g; CE75, water 670 g+lactic acid bacteria cultured 7.5 g+cinnamon extract 22.5 g; CE100, water 670 g+cinnamon extract 30 g.