## 3 Results and Discussion
### 3.4. Bread Color Characteristics
\begin{table}
\begin{tabular}{c c c c c c c c c c} \hline \hline
**Batch** & \multicolumn{2}{c}{**SV (cm\({}^{3}\)/g)**} & \multicolumn{2}{c}{**WC (\%)**} & \multicolumn{2}{c}{**Aw**} & \multicolumn{2}{c}{**DPPH (\%)**} & \multicolumn{2}{c}{**DPPH Eq.**} \\  & & & & & & & & & **(\#M/g Bread)** \\ \hline Ctrl & 2.517 & \(\pm\)0.019 \({}^{\text{c}}\) & 48.597 & \(\pm\)1.296 \({}^{\text{ab}}\) & 0.900 & \(\pm\)0.019 \({}^{\text{a}}\) & 5.319 & \(\pm\)0.408 \({}^{\text{b}}\) & 77.108 & \(\pm\)5.902 \({}^{\text{b}}\) \\ CP & 2.383 & \(\pm\)0.042 \({}^{\text{c}}\) & 47.220 & \(\pm\)0.443 \({}^{\text{b}}\) & 0.835 & \(\pm\)0.005 \({}^{\text{a}}\) & 6.150 & \(\pm\)0.479 \({}^{\text{ab}}\) & 73.249 & \(\pm\)5.707 \({}^{\text{b}}\) \\ GFB5 & 3.026 & \(\pm\)0.102 \({}^{\text{a}}\) & 50.242 & \(\pm\)0.309 \({}^{\text{a}}\) & 0.830 & \(\pm\)0.008 \({}^{\text{a}}\) & 6.508 & \(\pm\)0.139 \({}^{\text{ab}}\) & 77.513 & \(\pm\)1.666 \({}^{\text{b}}\) \\ GFB6 & 2.498 & \(\pm\)0.063 \({}^{\text{c}}\) & 48.145 & \(\pm\)0.335 \({}^{\text{ab}}\) & 0.767 & \(\pm\)0.013 \({}^{\text{a}}\) & 6.493 & \(\pm\)0.103 \({}^{\text{ab}}\) & 77.359 & \(\pm\)1.221 \({}^{\text{b}}\) \\ GFB8 & 2.723 & \(\pm\)0.037 \({}^{\text{b}}\) & 49.454 & \(\pm\)0.341 \({}^{\text{ab}}\) & 0.618 & \(\pm\)0.083 \({}^{\text{b}}\) & 6.755 & \(\pm\)0.333 \({}^{\text{a}}\) & 114.286 & \(\pm\)5.611 \({}^{\text{a}}\) \\ \hline \hline \end{tabular}
\begin{tabular}{c c c c c c c c c} \hline \hline
**Batch** & \multicolumn{2}{c}{**SV (cm\({}^{3}\)/g)**} & \multicolumn{2}{c}{**WC (\%)**} & \multicolumn{2}{c}{**Aw**} & \multicolumn{2}{c}{**DPPH (\%)**} & \multicolumn{2}{c}{**DPPH Eq.**} \\  & & & & & & & & & **(\#M/g Bread)** \\ \hline Ctrl & 2.517 & \(\pm\)0.019 \({}^{\text{c}}\) & 48.597 & \(\pm\)1.296 \({}^{\text{ab}}\) & 0.900 & \(\pm\)0.019 \({}^{\text{a}}\) & 5.319 & \(\pm\)0.408 \({}^{\text{b}}\) & 77.108 & \(\pm\)5.902 \({}^{\text{b}}\) \\ CP & 2.383 & \(\pm\)0.042 \({}^{\text{c}}\) & 47.220 & \(\pm\)0.443 \({}^{\text{b}}\) & 0.835 & \(\pm\)0.005 \({}^{\text{a}}\) & 6.150 & \(\pm\)0.479 \({}^{\text{ab}}\) & 73.249 & \(\pm\)5.707 \({}^{\text{b}}\) \\ GFB5 & 3.026 & \(\pm\)0.102 \({}^{\text{a}}\) & 50.242 & \(\pm\)0.309 \({}^{\text{a}}\) & 0.830 & \(\pm\)0.008 \({}^{\text{a}}\) & 6.508 & \(\pm\)0.139 \({}^{\text{ab}}\) & 77.513 & \(\pm\)1.666 \({}^{\text{b}}\) \\ GFB6 & 2.498 & \(\pm\)0.063 \({}^{\text{c}}\) & 48.145 & \(\pm\)0.335 \({}^{\text{ab}}\) & 0.767 & \(\pm\)0.013 \({}^{\text{a}}\) & 6.493 & \(\pm\)0.103 \({}^{\text{ab}}\) & 77.359 & \(\pm\)1.221 \({}^{\text{b}}\) \\ GFB8 & 2.723 & \(\pm\)0.037 \({}^{\text{b}}\) & 49.454 & \(\pm\)0.341 \({}^{\text{ab}}\) & 0.618 & \(\pm\)0.083 \({}^{\text{b}}\) & 6.755 & \(\pm\)0.333 \({}^{\text{a}}\) & 114.286 & \(\pm\)5.611 \({}^{\text{a}}\) \\ \hline \hline \end{tabular}
\end{table} 
Table 5: Mean values \(\pm\) standard error of physiochemical parameters performed in bread formulations. did not exceed a* values of APP-containing breads. Values for b*, for both crumb and crust, placed APP-supplemented GFB as a brownish color. As for a* values in the samples containing APP, b* tended to decrease for the crust while it increased for the crumb. For both crumb and crust, controls were more yellowish and GFBs were reddish-brownish. Our results presented a similar tendency to the results from [PERSON] et al. (2020), but our breads were darker and more reddish. In spite of the differences in formulations and APP characteristics, these authors also described reduced L*, a* and b* values with increased APP addition.