Effect of Xylanase and Pentosanase Enzymes on Dough Rheological Properties and Quality of Baguette Bread

Table 4

Moisture content of baguette bread samples on the first, third, and fifth days of storage time.

Treatment^A	First day	Third day	Fifth day
Control	24^a	24^bc	23.75^c
X3	24^a	22^a	20.75^c
X6	28.5^c	27^cd	25^d
P1	25.5^b	25^b	22^b
P2	29.5^c	28.5^e	28^d
X3P1	28.5^c	28^de	27.5^d
X3P2	26^b	25^b	24.5^c
X6P1	31^d	35.5^f	30^e
X6P2	23^a	21.5^a	20^a

^A For treatment descriptions, see Table 1. Data are expressed as mean values. Values in the columns followed by different lowercase letters are significantly different ().