Effect of Olive Pomace Fiber on the Baking Properties of Wheat Flour and Flat Bread (Barbari Bread) Quality

Table 2

The effect of the replacement wheat flour with different levels of olive pomace fiber (ODF: 0, 5, 10, and 15%) on the basic physical properties of Barbari bread.

Parameter	ODF level (%)
	0	5	10	15
Volume (cm^3·g^-1)	^A	^AB	^BC	^C
Baking loss (%)	^A	^B	^C	^D
Porosity (%)	^A	^AB	^B	^C
Moisture (24 h) (%)	^C	^C	^B	^A
Moisture (72 h) (%)	^D	^C	^B	^A
Water activity (aw)	^B	^AB	^AB	^A

All data are presented in the manner of (). The diverse letters for each parameter indicate significant difference ().