Table 2. Weight, volume and specific volume of bread added with pregelatinzed rice flours

Treatments	Moisture contents of dough (%)	Rice cultivars	Weight (g)	Volume (mL)	Specific volume (mL/g)
Raw	42	‘Hiami’	491.90±1.31^1)b2)	1,123.80±9.65^d	2.28±0.02^e
		‘Hopyeng’	489.27±0.96^cd	1,128.00±12.12^d	2.31±0.02^e
		‘Hyunpum’	491.49±0.56^bc	1,095.40±8.20^e	2.23±0.02^f
Pregelatinized	42	‘Hiami’	496.84±2.70^a	1,196.20±10.38^c	2.41±0.03^d
		‘Hopyeng’	496.46±3.12^a	1,064.60±9.10^f	2.14±0.01^g
		‘Hyunpum’	491.80±2.32^b	1,179.40±9.81^c	2.40±0.02^d
	44	‘Hiami’	486.91±1.20^d	1,344.00±17.45^a	2.76±0.04^b
		‘Hopyeng’	482.20±1.02^e	1,259.00±10.30^b	2.61±0.02^c
		‘Hyunpum’	483.87±1.79^e	1,356.20±24.40^a	2.80±0.06^a

All values are mean±SD (n=5).
Mean with different superscript within a same column are significantly different by Duncan’s multiple test (p<0.05).