Flour formulations Before baking (mm) After baking (mm) % increase of height
F1 30 ± 0.25 53 ± 1 75.93  ±  7.31
F21 28 ± 0.15 45.8 ± 0.5 65.04  ± 1.85
F3 27.5 ± 0.5 45.5 ± 0.5 60.81  ± 6.55
F4 27 ± 0.25 45 ± 1 60.81  ± 6.55
F5 26.5 ± 0.18 44.85 ± 0.15 60.77  ± 4.39
F6 25.8 ± 0.15 44 ± 1 58.28 ± 2.81
Table 5: Percentage increase of height due to baking.