## 3 Results
### [PERSON] Water Titration and Kinetics for Bread Samples
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**No.**} & \multirow{2}{*}{**Code**} & **Sample Mass** & **KFT Volume** & **KFT Volume/Sample Mass Ratio** & **Water Content** \\  & & **(g)** & **(mL)** & **(mL/g) 1** & **(\%) 1** \\ \hline
1 & _HC1_* & 0.0768 (\(\pm\)0.0149) & 3.223 (\(\pm\)0.498) & 42.16 (\(\pm\)1.71) a & 43.12 (\(\pm\)6.66) a \\
2 & _HC2_ & 0.0572 (\(\pm\)0.0070) & 2.554 (\(\pm\)0.291) & 44.66 (\(\pm\)0.84) a & 39.56 (\(\pm\)0.74) a \\
3 & _HC3_ & 0.0656 (\(\pm\)0.0178) & 2.902 (\(\pm\)0.860) & 43.16 (\(\pm\)0.18) a & 39.04 (\(\pm\)1.00) a \\
4 & _HC4_ & 0.4192 (\(\pm\)0.5131) & 3.002 (\(\pm\)0.799) & 44.05 (\(\pm\)1.85) a & 39.37 (\(\pm\)1.47) a \\
5 & _HC5_* & 0.0690 (\(\pm\)0.0141) & 2.894 (\(\pm\)0.566) & 41.69 (\(\pm\)0.71) a & 41.06 (\(\pm\)0.34) a \\
6 & _GC_ & 0.1288 (\(\pm\)0.0600) & 5.328 (\(\pm\)2.491) & 40.57 (\(\pm\)1.49) a & 36.50 (\(\pm\)1.32) b \\
7 & _MC_ & 0.0850 (\(\pm\)0.0032) & 3.884 (\(\pm\)0.187) & 46.45 (\(\pm\)0.97) a & 44.23 (\(\pm\)1.14) a \\
8 & _BC1_ & 0.0837 (\(\pm\)0.0018) & 3.777 (\(\pm\)0.135) & 44.06 (\(\pm\)0.59) a & 44.11 (\(\pm\)0.61) a \\
9 & _BC2_ & 0.0631 (\(\pm\)0.0376) & 2.297 (\(\pm\)1.370) & 37.86 (\(\pm\)1.70) nb & 35.15 (\(\pm\)0.35) b \\
10 & _MC4_* & 0.0851 & 2.731 & 32.43 b & 31.06 c \\
11 & _BCd_ & 0.0851 & 2.752 & 32.74 b & 31.30 c \\
12 & _MS_ & 0.0909 (\(\pm\)0.0014) & 2.154 (\(\pm\)0.081) & 22.95 (\(\pm\)1.01) c & 22.94 (\(\pm\)1.05) d \\
13 & _MSd_* & 0.0915 & 0.099 & 23.61 c & 1.05 e \\
14 & _BS_ & 0.0811 (\(\pm\)0.0084) & 1.656 (\(\pm\)0.572) & 17.56 (\(\pm\)4.04) d & 19.44 (\(\pm\)4.72) d \\
15 & _BSd_* & 0.0926 & 0.452 & 5.35 e & 4.72 e \\ \hline \hline \end{tabular}  
* For a given parameter (KFT volume/sample mass ratio (V/m) and water content (W)), values with different letters are significantly different, according to [PERSON]’s HSD (honestly significant difference) test (\(p<0.05\)). All \(p\)-level values are presented in Supplementary Materials (Tables S2 and S3).  
\end{table} 
Table 1: KFT results for bread core samples, pre-dried bread core samples, as well as raw and pre-dried bread shell samples. Values are expressed as mean (\(\pm\)standard deviation, SD) of triplicate analysis (excepting * for duplicate or single analysis). manufacturer. Higher water reaction rates for both first and second interval (3.9-4.2 and 0.2-0.5 mM/s, respectively) were obtained in the case of whole meal bread and brown bread samples obtained from the manufacturer (code \"_BC2_\"). Even the core samples were pre-dried in the oven (the \"surface\" water was partially removed), these water reaction rates remain approximately the same (3.8-4 mM/s for the first interval and 0.3-0.5 mM/s for the second one). Some KFT analyses were performed on bread shell samples, but the results have high SDs in most cases (probably due to the higher hygroscopicity of the crust). The water reaction rates corresponding to the \"surface\" water molecules are relatively low (0.8-2.1 mM/s), while those corresponding to \"strongly retained\" water molecules vary in a wide range (0.32-0.44 and 0.06-0.3 mM/s for whole meal and brown bread samples, respectively, Table 2; \(v_{3}\) values are presented in Table S1). \begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**No.