The Effect of Walnut Flour on the Physical and Sensory Characteristics of Wheat Bread

Table 4

Physical characteristic of wheat and walnut bread samples.

Characteristics	A	AB1	AB2	AB3	AB4
Weight (g)	219.4 ± 0.1	232.2 ± 0.3	237.9 ± 0.1	240.4 ± 0.4	245.2 ± 0.2
Volume (cm^3)	944.2 ± 0.1	769.1 ± 0.2	709.12 ± 0.1	662.5 ± 0.1	645.9 ± 0.4
Specific volume (cm^3/g)	4.3 ± 0.2	3.31 ± 0.5	2.98 ± 0.2	2.75 ± 0.5	2.63 ± 0.6

Mean ± standard deviation; different letters in the same column represent significant differences (p ≤ 0.05 between samples). Wheat flour 100% (A), wheat flour 80% and walnut flour 20% (AB1), wheat flour 70% and walnut flour 30% (AB2), wheat flour 60% and walnut flour 40% (AB3), and wheat flour 50% and walnut flour 50% (AB4).