characteristics of wheat

Sample	Test	Odour	Colour	Texture	Overallacceptability
Control (WFB)	5.93 ± 0.14 ^c	5.53 ± 0.21^b	5.93 ± 0.18 ^c	5.70 ± 0.19^b	5.93 ± 0.11 ^c
WF:BR (90:10)	5.26 ± 0.16 ^b	5.43 ± 0.18^b	5.46 ± 0.14 ^c	5.30 ± 0.13^b	5.43 ± 0.15 ^b
WF:BR (80:20)	4.80 ± 0.24 ^b	5.33 ± 0.23^b	4.76 ± 0.22 ^b	4.60 ± 0.20^a	4.96 ± 0.16 ^b
WF:BR (75:25)	4.43 ± 0.30^a	4.76 ± 0.22^a	4.13 ± 0.24 ^a	4.36 ± 0.23^a	4.50 ± 0.22 ^a

WFB-(white wheat flour bread) - control, WF:BR 90:10, 10% bran supplemented bread ,WF:BR 80:20- 20% bran supplemented bread, WF:BR 75:25 - 25% bran supplemented bread.
Data are average of triplicate ± SE Mean value with different superscript in the same column are significantly different (P<0.05).

Table 7: Sensory characteristics of wheat bran supplemented Bread.