Effect of Brewery Spent Grain Level and Fermentation Time on the Quality of Bread

Table 3

Physical properties of the bread prepared with different levels of BSG and fermentation durations.

BSG level (%)	Fermentation time (hr)	Loaf weight (g)	Loaf volume (cm^3)	Specific loaf volume (cm^3/g)
0	1	a	abcd	ef
	2	a	bcd	f
	3	a	bcd	f
5	1	b	ab	d
	2	b	ab	e
	3	b	d	e
10	1	c	abc	bc
	2	cde	abc	bc
	3	cd	abcd	c
15	1	ef	a	a
	2	cdef	a	ab
	3	def	abcd	dab
20	1	f	a	a
	2	f	ab	a
	3	f	abc	a
values (BSG level fermentation durations)		<0.0001	0.0090	<0.0001

The values are of three observations. Means followed by different letters within the column show statistically significant difference ().