Table 4. Bread-making properties of Korean whole wheat flour produced at different bran addition levels

Flour type¹⁾		Bread loaf			Bread crumb color			Bread crumb texture
Flour type¹⁾		Volume (mL)	Specific volume (mL/g)	Height (mm)	Lightness (L^*)	Redness (a^*)	Yellowness (b^*)	Hardness (g)	Springiness (%)	Cohesiveness (%)	Chewiness (g)	Brittleness (g)
BK	Br0	403.3±4.71^2)c	3.49±0.04^c	76.9±1.18^c	73.5±0.87^e	−1.02±0.04^a	12.1±0.17^a	267.8±7.60^a	103.5±0.27	108.8±1.57^a	290.7±5.30^a	30,064±503^a
	Br5	400.6±6.59^c	3.48±0.06^c	75.5±0.45^c	69.0±0.63^d	0.39±0.05^b	15.3±0.22^b	290.0±10.8^a	103.1±0.23	118.1±2.42^b	343.5±18.1^ab	35,370±1,870^ab
	Br10	413.3±3.44^c	3.59±0.04^c	79.2±0.60^c	65.2±0.60^c	1.35±0.06^c	17.7±0.26^c	287.8±10.6^a	103.7±0.27	125.9±2.10^c	361.6±11.8^b	37,473±1,199^b
	Br15	362.2±7.37^b	3.17±0.07^b	62.6±0.22^a	60.3±0.62^b	2.70±0.07^d	20.0±0.23^d	395.6±14.2^b	94.8±7.35	117.3±2.91^b	463.3±18.1^c	44,634±4,160^c
	Br20	300.6±2.12^a	2.59±0.02^a	67.6±0.65^b	56.6±0.68^a	4.32±0.10^f	22.8±0.16^e	531.1±13.7^c	101.5±0.13	117.7±4.34^b	624.7±25.5^d	63,411±2,595^d
	WGWF	289.4±3.17^a	2.50±0.03^a	61.7±0.57^a	60.1±0.56^b	3.87±0.07^e	22.5±0.24^e	533.3±25.7^c	102.1±0.31	108.4±2.11^a	576.8±25.9^d	58,820±2,517^d
HG	Br0	404.4±6.69^d	3.51±0.06^d	76.4±2.22^d	73.7±0.48^f	−0.60±0.02^a	13.3±0.19^a	213.3±11.7^a	105.0±0.33^b	128.5±3.49^ab	276.7±21.4^a	29,035±2,198^a
	Br5	398.9±2.32^d	3.46±0.02^d	77.6±0.75^d	65.4±0.47^e	2.09±0.10^b	16.6±0.37^b	252.2±8.78^b	105.0±0.37^b	148.6±9.41^c	380.1±39.2^b	39,999±4,254^b
	Br10	357.8±4.18^c	3.10±0.04^c	72.3±0.72^c	61.9±0.33^d	3.73±0.19^c	18.5±0.50^c	308.9±12.9^c	104.2±0.44^b	141.1±3.26^bc	435.1±18.3^bc	45,312±1,859^bc
	Br15	337.8±3.24^b	2.91±0.03^b	70.0±0.17^bc	58.7±0.35^c	5.07±0.10^d	20.2±0.19^d	356.7±11.2^d	102.6±0.23^a	142.1±2.34^bc	507.7±20.8^c	52,104±2,123^c
	Br20	340.6±4.03^b	2.94±0.03^b	67.1±0.18^b	54.9±0.34^b	5.90±0.07^e	20.9±0.21^de	315.6±6.26^c	102.9±0.40^a	143.6±2.83^c	452.4±9.27^c	46,554±1,003^bc
	WGWF	310.0±1.86^a	2.65±0.02^a	62.5±0.43^a	52.4±0.35^a	6.67±0.08^f	21.3±0.18^e	392.2±17.1^e	102.6±0.21^a	126.4±2.06^a	495.5±22.8^c	50,854±2,340^c

BK, Baekkang; HG, Hwang-geum-al; Br0-20, bran addition level 0-20%; WGWF, whole grain wheat flour.
Values are mean±SE (n=9).
Different superscript letters in each column indicate significant differences among the values (p<0.05).