The Effect of Ultrasonic Water Treatment on the Change in the Microstructure of Wheat Grain, Dough, and Wheat Flour Bread

Table 2

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

Samples	Specific volume (ml g^−1)	Moisture (%, wb^3)
Control	^2ab	^cd
a	^a	^d
b	^a	^c
c	^b	^c
d	^ab	^c
F	^a	^c
g	^ab	^c

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