Bread samples Specific volume (cm3/g) Loaf volume (cm3)
S100/0 3.12a 1920.3
S75/75 2.08ab 1923
S50/50 3.06ab 1925.3
S25/75 3.02ab 1922.2
S0/100 2.93b 1920.1
LSD 0.16 -
* Mean values in the same row with the same superscript are not significantly different at P < 0.05
The means were separated using least significant
S100/0 = Bread with 100% sucrose
S75/25 = Bread the sucrose was substituted with 25% date palm fruit pulp
S50/50 = Bread the sucrose was substituted with 50% date palm fruit pulp
S25/75 = Bread the sucrose was substituted with 75% date palm fruit pulp
S0/100 = Bread the sucrose was completely replace with date palm fruit pulp.
Table 5: Mean values of the specific volume and loaf volume of different substitution of sucrose with date palm (phoenix dactylifera) fruit pulp on quality of bread.