## 3 Results
### Bread Quality and Appearance
 \\ \hline K & \(755\pm 10\)\({}^{\text{a,b}}\) & \(2.84\pm 0.02\)\({}^{\text{a,b}}\) & \(0.35\pm 0.00\)\({}^{\text{b}}\) & \(9.79\pm 0.49\)\({}^{\text{a}}\) & \(2.80\pm 0.21\)\({}^{\text{a,b}}\) & \(146.77\pm 0.64\)\({}^{\text{b,c,d,e}}\) \\ \hline F10 & \(778\pm 8\)\({}^{\text{b,c}}\) & \(2.95\pm 0.03\)\({}^{\text{b,c}}\) & \(0.34\pm 0.00\)\({}^{\text{d,g}}\) & \(9.33\pm 0.33\)\({}^{\text{a}}\) & \(3.06\pm 0.20\)\({}^{\text{a,b}}\) & \(147.21\pm 0.32\)\({}^{\text{b,c,d,e}}\) \\ F20 & \(832\pm 13\)\({}^{\text{d,e,f,g}}\) & \(3.12\pm 0.05\)\({}^{\text{d,e}}\) & \(0.32\pm 0.01\)\({}^{\text{c,d,e}}\) & \(9.34\pm 0.47\)\({}^{\text{a}}\) & \(3.13\pm 0.19\)\({}^{\text{b,c,d,e}}\) & \(147.72\pm 0.70\)\({}^{\text{b,c,d,e,f}}\) \\ FC10 & \(860\pm 9\)\({}^{\text{a,b}}\) & \(3.28\pm 0.04\)\({}^{\text{a,b}}\) & \(0.31\pm 0.00\)\({}^{\text{a,b}}\) & \(9.48\pm 0.09\)\({}^{\text{a}}\) & \(3.63\pm 0.10\)\({}^{\text{e}}\) & \(146.30\pm 0.02\)\({}^{\text{b}}\) \\ FC20 & \(880\pm 10\)\({}^{\text{i}}\) & \(3.34\pm 0.05\)\({}^{\text{i}}\) & \(0.30\pm 0.00\)\({}^{\text{a}}\) & \(9.48\pm 0.19\)\({}^{\text{a}}\) & \(2.98\pm 0.12\)\({}^{\text{a,b}}\) & \(146.93\pm 0.31\)\({}^{\text{b,c,d,e}}\) \\ FCX10 & \(750\pm 17\)\({}^{\text{a}}\) & \(2.77\pm 0.08\)\({}^{\text{a}}\) & \(0.35\pm 0.01\)\({}^{\text{a}}\) & \(9.31\pm 0.34\)\({}^{\text{a}}\) & \(3.46\pm 0.30\)\({}^{\text{c,d,e}}\) & \(147.28\pm 0.41\)\({}^{\text{b,c,d,e,f}}\) \\ FC20 & \(847\pm 12\)\({}^{\text{f,g,h}}\) & \(3.21\pm 0.03\)\({}^{\text{e,f,g,h}}\) & \(0.31\pm 0.00\)\({}^{\text{a,b,c,d}}\) & \(9.64\pm 0.43\)\({}^{\text{a}}\) & \(3.22\pm 0.10\)\({}^{\text{b,c,d,e}}\) & \(146.48\pm 0.55\)\({}^{\text{b,c}}\) \\ \hline TF10 & \(810\pm 10\)\({}^{\text{d,e}}\) & \(3.13\pm 0.05\)\({}^{\text{d,e,f}}\) & \(0.32\pm 0.01\)\({}^{\text{c,d,e}}\) & \(9.39\pm 0.26\)\({}^{\text{a}}\) & \(3.64\pm 0.27\)\({}^{\text{f}}\) & \(146.77\pm 0.04\)\({}^{\text{a}}\) \\ TF20 & \(817\pm 3\)\({}^{\text{d,e,f}}\) & \(3.11\pm 0.01\)\({}^{\text{d,e}}\) & \(0.32\pm 0.00\)\({}^{\text{d,e}}\) & \(9.61\pm 0.56\)\({}^{\text{a}}\) & \(3.58\pm 0.25\)\({}^{\text{d,e}}\) & \(147.46\pm 0.76\)\({}^{\text{b,c,d,e,f}}\) \\ TFC10 & \(873\pm 6\)\({}^{\text{h,i}}\) & \(3.32\pm 0.03\)\({}^{\text{h,i}}\) & \(0.30\pm 0.00\)\({}^{\text{a}}\) & \(9.42\pm 0.06\)\({}^{\text{a}}\) & \(3.61\pm 0.08\)\({}^{\text{e}}\) & \(146.59\pm 0.17\)\({}^{\text{b,c,d}}\) \\ TFC20 & \(813\pm 6\)\({}^{\text{d,e}}\) & \(3.07\pm 0.01\)\({}^{\text{c,d}}\) & \(0.33\pm 0.00\)\({}^{\text{e,f}}\) & \(9.40\pm 0.39\)\({}^{\text{a}}\) & \(2.80\pm 0.24\)\({}^{\text{a,b}}\) & \(150.02\pm 0.28\)\({}^{\text{i}}\) \\ TFC10 & \(828\pm 3\)\({}^{\text{d,e,f}}\) & \(3.12\pm 0.01\)\({}^{\text{d,e}}\) & \(0.32\pm 0.00\)\({}^{\text{c,d,e}}\) & \(9.44\pm 0.62\)\({}^{\text{a}}\) & \(2.79\pm 0.11\)\({}^{\text{a,b}}\) & \(148.13\pm 0.96\)\({}^{\text{e,f,g,h}}\) \\ TFC20 & \(837\pm 6\)\({}^{\text{e,f,g}}\) & \(3.16\pm 0.03\)\({}^{\text{d,e,f,g}}\) & \(0.32\pm 0.00\)\({}^{\text{b,c,d,e}}\) & \(9.30\pm 0.38\)\({}^{\text{a}}\) & \(2.92\pm 0.15\)\({}^{\text{a,b}}\) & \(149.60\pm 0.45\)\({}^{\text{h,i}}\) \\ \hline HF10 & \(833\pm 15\)\({}^{\text{d,e,f,g}}\) & \(3.14\pm 0.07\)\({}^{\text{d,e,f}}\) & \(0.32\pm 0.01\)\({}^{\text{b,c,d,e}}\) & \(9.08\Very good results in increasing the loaf volume were obtained when only flours subjected to enzymatic fortification (FC10, FC20, and FCX20) were used as additives. [PERSON] et al. (2009) reported that the addition of xylanases may enhance the handling properties of wheat dough, the overspring, and the bread volume. The addition of process-modified flours or flours treated using hybrid enzyme-assisted methods to the bread mixtures also improved the bread volume, but without significant differences among the applied processing methods. Significant increase in bread volume was also demonstrated if thermally and hydrothermally treated TFC10 and HF20 flours were added to the bread recipe.