Table 2. Specific volume and texture properties of white pan bread with different yeast and LAB
| CON | KM | LAB |
| Hardness, day 1 (N) | 3.36±0.03a | 3.10±0.05b | 2.85±0.01c |
| Hardness, day 3 (N) | 5.44±0.05a | 4.71±0.03b | 4.84±0.08b |
| Hardness, day 6 (N) | 7.24±0.05a | 6.53±0.05b | 6.23±0.05c |
| Specific volume (mL/g) | 4.58±0.06c | 4.94±0.05a | 4.81±0.05b |
Data are shown as means±standard deviation. Values with different letters in the same row were differ significantly (p<0.05).
CON: control.
KM: Kluyveromyces marxianus NIYC1 yeast.
LAB: lactic acid bacteria.