## 3 Results and Discussion  
### Weight, Moisture Content, and Crust Color of Bread  
Quality characteristics of sweet bread prepared from the fresh and the RTP and RTB doughs are presented as the minimum (Min), maximum (Max), and mean values in Table 2. Significant factors for each response identified by ANOVA are shown in Table 3.  
The weights of bread made of the fresh and the RTP and RTB doughs were 63.8-64.7 g, 63.6-64.0 g, and 63.2-65.5 g per loaf, respectively. There was no relationship between the bread weight and processing factors: the first and second fermentation time, freezing temperature, and freezing time. [PERSON] and [PERSON] [22] previously showed that water and sugar in the formula positively affect bread weight. As expected, using the same formula, including water and sugar in this study showed no significant difference in bread weight between the bread made from the fresh and the RTP and RTB doughs prepared under different processing conditions. \begin{table}
\begin{tabular}{c c c c c c c c c c} \hline \multirow{2}{*}{**Response**} & \multicolumn{3}{c}{**Fresh Dough**} & \multicolumn{3}{c}{**RTP Dough**} & \multicolumn{3}{c}{**RTB Dough**} \\ \cline{2-10}  & **Min** & **Max** & **Mean** & **Min** & **Max** & **Mean** & **Min** & **Max** & **Mean** \\ \hline Weight (g) & 63.8 & 64.7 & 64.2 & 63.6 & 64.9 & 64.1 & 63.2 & 65.5 & 64.6 \\ Moisture (\%) & 30.6 & 33.5 & 31.8 & 31.0 & 35.3 & 32.6 & 31.1 & 35.9 & 33.1 \\ Volume (mL) & 156.2 & 235.2 & 202.8 & 153.9 & 233.2 & 200.7 & 156.3 & 249.9 & 208.1 \\ Height (mm) & 46.5 & 72.3 & 61.5 & 45.5 & 72.1 & 61.8 & 49.3 & 76.4 & 64.3 \\ Firmness (N) & 1.0 & 10.1 & 5.2 & 4.1 & 10.6 & 6.5 & 4.1 & 13.8 & 7.9 \\ Color L\({}^{*}\) & 36.9 & 43.2 & 41.0 & 38.1 & 44.2 & 41.1 & 37.6 & 49.2 & 42.9 \\ Color a\({}^{*}\) & 15.9 & 18.5 & 17.8 & 14.4 & 17.6 & 16.3 & 15.5 & 18.3 & 17.1 \\ Color b\({}^{*}\) & 19.6 & 24.6 & 21.8 & 17.2 & 25.0 & 21.5 & 19.1 & 28.8 & 24.5 \\ \hline \end{tabular}
\end{table} 
Table 2: Minimum (Min), maximum (Max), and mean values measured quality characteristics of bread made with fresh dough and with the RTP and RTB frozen doughs. The moisture contents of the bread made from the fresh and the RTP and RTB frozen doughs were 30.6-33.5%, 31.0-35.3%, and 31.1-35.9%, respectively. No significant effects of any processing factor on the moisture content of bread made from the fresh and the RTP and RTB doughs were observed. As expected from the results of the bread weight analysis, the same formula used for all of the doughs did not affect bread moisture. The color of the bread crust, L* values (brightness) of the bread made of fresh, RTP, and RTB doughs were 36.9-44.1, 38.1-44.2, and 37.6-49.2, respectively. The variation in the L* values was relatively greater for the bread made of RTB dough than for the bread made of fresh and RTP dough. ANOVA showed a significant effect on the L * value of the bread crust for the RTB dough only by second fermentation time and no significant effect on those for the fresh and RTP dough. The bread crust color, a* values (redness), of the bread made of the fresh, RTP, and RTB doughs were 15.9-18.5, 14.4-17.6, and 15.5-18.3, respectively. The variation in the a* values was not different between the bread made from any of the doughs. However, ANOVA revealed that the a* value was significantly affected by three processing factors, except for the first fermentation time for the bread made with the RTP dough and two processing factors (first and second fermentation times) for the bread made with the RTB dough. The color of the bread crust, b* values (yellowness), of the bread made of the fresh, RTP, and RTB doughs were 19.6-24.6, 17.2-25.0, and 19.1-29.6, respectively. The variation in the b* values showed a similar trend to that of the L* values, which had a much wider range for the bread made from the RTB dough than that for the bread made from the fresh and RTP doughs.