Evaluation of Quality Parameters in Gluten-Free Bread Formulated with Breadfruit (Artocarpus altilis) Flour

Table 5

Mean proximate analysis values of experimental gluten-free bread formulas.

	Leavening treatment
	Fat (%)		Protein (%)		Fiber (%)		Moisture (%)
Flour inclusion level	Yeast	Baking powder	Yeast	Baking powder	Yeast	Baking powder	Yeast	Baking powder
0%	4.30 ± 0.14^Aa	4.62 ± 0.10^Aa	4.70 ± 0.02^Aa	4.01 ± 0.01^Ab	5.62 ± 1.10^Ab	12.14 ± 1.29^Aa	36.11 ± 0.04^Aa	30.72 ± 0.01^Bb
20%	4.99 ± 0.09^Aa	4.35 ± 0.23^ABa	3.57 ± 0.01^Da	3.20 ± 0.04^Cb	3.72 ± 1.67^Aa	6.28 ± 0.41^Ba	33.95 ± 0.03^Ca	30.54 ± 0.11^Bb
35%	4.98 ± 0.06^Aa	4.67 ± 0.05^Aa	3.81 ± 0.01^Ca	2.52 ± 0.01^Db	2.96 ± 1.25^Ab	14.84 ± 0.38^Aa	33.99 ± 0.08^Ca	32.80 ± 0.87^Aa
50%	4.58 ± 0.37^Aa	3.99 ± 0.06^Ba	3.93 ± 0.00^Ba	3.50 ± 0.02^Bb	6.52 ± 3.41^Aa	2.90 ± 1.08^Ba	34.72 ± 0.01^Ba	34.20 ± 0.27^Aa

For each column, mean values with the same upper case superscript are not significantly different (). For each row, mean values with the same lower case superscript are not significantly different ().