Sample Loaf Volume (ml) Specific Volume (cm3/gm) Crust color Crust to crumb ratio Crumb firmness (g force)
A 728 3.06 4.5 0.255 1.11
B 785 3.15 5.0 0.265 1.86
C 790 3.21 5.8 0.274 2.57
D 820 3.26 6.2 0.280 2.86
E 635 2.25 5.5 0.245 1.65
SE + 32.81 0.186 0.2991 0.0063 0.3074
CD at 5% level 98.43 0.558 0.8973 0.0189 0.9222
* Each value represents average of three determinations
Table 7: Physical properties of bread prepared with different incorporation level of guar gum.