## 3 Results and Discussion
### Characteristics of the Quality of Bread
#### 3.4.6 Crumb Structure of bread
 & 0 & \(74.6\pm 3.95\)\({}^{\text{bc}}\) & \(4.4\pm 1.54\)\({}^{\text{def}}\) & \(53.96\pm 2.06\)\({}^{\text{bdef}}\) & \(80.42\pm 2.62\)\({}^{\text{bc}}\) & \(-1.64\pm 0.70\)\({}^{\text{gh}}\) & \(45.36\pm 1.30\)\({}^{\text{de}}\) \\ \hline \multirow{3}{*}{**DOP**} & 2.5 & \(69.46\pm 9.63\)\({}^{\text{cd}}\) & \(2.075\pm 1.69\)\({}^{\text{f}}\) & \(47.84\pm 1.96\)\({}^{\text{ik}}\) & \(66.86\pm 0.96\)\({}^{\text{gh}}\) & \(-0.64\pm 0.42\)\({}^{\text{g}}\) & \(34.42\pm 1.49\)\({}^{\text{kl}}\) \\  & 5 & \(58.82\pm 3.02\)\({}^{\text{gh}}\) & \(14.52\pm 1.89\)\({}^{\text{bc}}\) & \(52.68\pm 3.91\)\({}^{\text{defg}}\) & \(68.4\pm 2.27\)\({}^{\text{fg}}\) & \(-0.12\pm 0.94\)\({}^{\text{af}}\) & \(35.24\pm 2.05\)\({}^{\text{k}}\) \\  & 7.5 & \(62.68\pm 2.42\)\({}^{\text{dg}}\) & \(10.48\pm 2.32\)\({}^{\text{bdefg}}\) & \(51.88\pm 2.30\)\({}^{\text{defg}}\) & \(65.84\pm 1.32\)\({}^{\text{gh}}\) & \(1.76\pm 1.46\)\({}^{\text{cd}}\) & \(40.36\pm 1.28\)\({}^{\text{gh}}\) \\ \hline \multirow{3}{*}{**DAP**} & 2.5 & \(66.58\pm 6.88\)\({}^{\text{de}}\) & \(9.58\pm 2.93\)\({}^{\text{bdef}}\) & \(54.25\pm 3.32\)\({}^{\text{bdefg}}\) & \(64.12\pm 1.55\)\({}^{\text{kl}}\) & \(0.00\pm 1.33\)\({}^{\text{df}}\) & \(33.2\pm 1.47\)\({}^{\text{klm}}\) \\  & 5 & \(62.12\pm 2.05\)\({}^{\text{degh}}\) & \(8.54\pm 3.06\)\({}^{\text{bdef}}\) & \(50.88\pm 3.35\)\({}^{\text{gh}}\) & \(61.2\pm 2.1\)\({}^{\text{gk}}\) & \(0.49\pm 1.08\)\({}^{\text{df}}\) & \(31.66\pm 1.06\)\({}^{\text{lm}}\) \\  & 7.5 & \(63.56\pm 3.72\)\({}^{\text{ef}}\) & \(5.82\pm 1.89\)\({}^{\text{bdef}}\) & \(46.36\pm 2.60\)\({}^{\text{k}}\) & \(60.74\pm 1.95\)\({}^{\text{k}}\) & \(1.08\pm 0.81\)\({}^{\text{de}}\) & \(31.66\pm 1.06\)\({}^{\text{m}}\) \\ \hline \multirow{3}{*}{**DPP**} & 2.5 & \(70.88\pm 4.12\)\({}^{\text{cd}}\) & \(10.32\pm 2.48\)\({}^{\text{bdef}}\) & \(56.1\pm 1.04\)\({}^{\text{abc}}\) & \(72.56\pm 6.52\)\({}^{\text{de}}\) & \(3.48\pm 1.49\)\({}^{\text{b}}\) & \(44.14\pm 2.17\)\({}^{\text{e}}\) \\  & 5 & \(71.08\pm 3.32\)\({}^{\text{cd}}\) & \(12.88\pm 2.29\)\({}^{\text{bcde}}\) & \(54.64\pm 1.38\)\({}^{\text{abcd}}\) & \(78.94\pm 1.47\)\({}^{\text{c}}\) & \(3.32\pm 1.02\)\({}^{\text{b}}\) & \(47.48\pm 1.22\)\({}^{\text{bc}}\) \\ \cline{2-9}  & 7.5 & \(66.84\pm 5.78\)\({}^{\text{de}}\) & \(15.48\pm 2.64\)\({}^{\text{b}}\) & \(53.2\pm 1.97\)\({}^{\text{cdgfg}}\) & \(70.5\pm 1.54\)\({}^{\text{df}}\) & \(9.00\pm 0.44\)\({}^{\text{a}}\) & \(48.58\pm 1.04\)\({}^{\text{b}}\) \\ \hline \multirow{3}{*}{**DTPP**} & 2.5 & \(57.52\pm 1.29\)\({}^{\text{h}}\) & \(13.36\pm 0.89\)\({}^{\text{bcde}}\) & \(52.14\pm 1.68\)\({}^{\text{defh}}\) & \(63.88\pm 1.71\)\({}^{\text{h}}\) & \(1.82\pm 1.25\)\({}^{\text{cd}}\) & \(38.92\pm 2.03\)\({}^{\text{hi}}\) \\  & 5 & \(56.7\pm 2.28\)\({}^{\text{gh}}\) & \(14.04\pm 1.57\)\({}^{\text{bcd}}\) & \(54.5\pm 2.17\)\({}^{\text{bcd}}\) & \(60.86\pm 1.21\)\({}^{\text{h}}\) & \(3.98\pm 0.89\)\({}^{\text{b}}\) & \(42.04\pm 2.12\)\({}^{\text{f}}\) \\  & 7.5 & \(62.68\pm 2.7\)\({}^{\text{dg}}\) & \(6.9\pm 0.81 shape of gas cells and higher for regular shape [86; 87]. The solidity of samples ranged from 0.85 to 0.92. The shape of the gas cells DPP at 5% and DPPSP at 2.5% had a regular structure and uniform shape (solidity = 0.91 and 0.92, respectively) and greater roundness (circularity = 0.91 and 0.93, respectively) compared to control gluten-free bread. The crumb appearance of control and enriched bread is shown in Figure 3.