Improvement of Bread Quality by Adding Wheat Germ Fermented with Lactobacillus plantarum dy-1

Table 1

The comparison of specific volume and color of breads with different adding proportion.

Parameter	Addition (%)
	0	2	3	4	5	6
Volume (mL/g)	3.33 ± 0.02^a	3.35 ± 0.01^a	3.35 ± 0.02^a	3.34 ± 0.02^a	3.25 ± 0.02^b	3.02 ± 0.02^c
L∗	60.55 ± 0.12^c	60.92 ± 0.10^c	61.22 ± 0.09^c	62.34 ± 0.08^a	61.99 ± 0.05^b	62.08 ± 0.07^b
a∗	16.24 ± 0.02^c	16.33 ± 0.01^c	17.59 ± 0.05^b	17.66 ± 0.03^b	18.03 ± 0.02^a	18.68 ± 0.05^a
b∗	35.60 ± 0.01^d	35.87 ± 0.02^c	36.24 ± 0.02^c	36.98 ± 0.03^b	37.21 ± 0.05^b	37.91 ± 0.04^a