Moisture

Type of bread	Hardness	Springiness	Chewiness	Cohesiveness	Moisture of crumb (%)
T1	10.87^b	0.96a	0.76a	0.43a	38.00g
T2	11.43^b	1.20a	0.80a	0.47a	27.30c
T3	12.44^c	1.50^b	0.86^a	0.48^a	29.00^de
T4	14.97^d	1.96^c	0.90^a	0.50^a	24.60^a
T5	15.30^d	2.50^d	0.96^abcd	0.56^bc	38.30^gh
T6	16.43^e	2.90^e	1.50^e	0.60^d	28.30^c
T7	17.40^f	3.30^f	1.96^f	0.66^e	45.30^I
T8	17.90^f	3.50^g	2.00^fg	0.70^f	45.30ⁱ
T9	18.50^f	3.96^h	2.60^h	0.77^ghi	35.60^f
Control	7.87^a	4.00ⁱ	3.00ⁱ	1.50^j	25.00^ab

Mean value in a column with same superscript do not differ significantly (p<0)

Table 6: Moisture content and TPA (texture profile analysis) of bread samples.