Table 4. Moisture content and baking loss of crackers with different levels of re:nergy wheat bran powder

	Control	5%	10%	15%	20%	25%	30%
Moisture	7.42±0.251)a2)	7.10±0.04ab	6.86±0.20b	6.90±0.29b	6.41±0.16c	5.41±0.13d	5.47±0.24d
Baking loss (%)	63.67±1.32a	60.51±1.30b	57.55±1.52c	55.84±2.13c	50.46±0.93d	50.53±0.69d	51.23±1.06d

All values are mean±SD (n=3).
Means with different superscript letters in the same row are significantly different at p<0.05 by Duncan’s multiple range test (a>b>c>d).