The Influence of the Use of Whole Grain Flour from Sprouted Wheat Grain on the Rheological and Microstructural Properties of Dough and Bread

Table 4

Results of determining the specific volume, deformation, and moisture content of bread.

Samples	Specific volume (mL.g^−1)	Moisture (%, wb^3)
Control	^ab	^cd
a	^b	^d
b	^ab	^c
c	^a	^c

¹. Means in a row without a common superscript letter differ statistically (). ³wb: wet basis.