Table 8 Baking loss and specific volume of bread containing gluten
| 20% Buckwheat 0% Gluten | 20% Buckwheat Gluten 14 g | 20% Buckwheat Gluten 28 g |
| Baking loss (%) | 8.5±0.2a1) | 7.5±0.1c | 8.0±0.2b |
| Specific volume (mL/g) | 4.0±0.1a | 3.9±0.1a | 4.1±0.1a |
1)Values are mean±S.D. Values with different superscripts are significantly different for each group at p<0.05 by Duncan’s multiple range test.