## 3 Results and Discussion
### Characteristics of the Quality of Bread
#### 3.4.1 Weight Loss  
Table 6 shows that the weight loss was greater for all formulas compared to the gluten-free control bread (\(p\) < 0.05). There was no significant difference in the weight loss values of bread containing different amounts of DPP and DPPSP by-products. The weight loss of gluten-free bread increased with increasing levels of DOP, DAP, and DPPP, but decreased with increasing levels of DTP. At high DOP, DAP, or DPPP values, the water cannot be retained in the bread. This may be due to the water-holding capacity of the by-products. Weight loss before and after baking of bread is generally specifically associated with water loss. The addition of pre-hydration by-products increased the water loss during baking, which increased the weight loss of the bread [52]. Compared to the gluten-free control bread, the percent weight loss was greater for the wheat control bread, the DOP bread, and the DAP bread at 5% and 7.5% additions. Furthermore, DOP bread with 2.5% addition resulted in little weight loss (18.33%). Regarding the WL results, the samples with DPPP proved to be more effective in reducing weight loss (19.05-22.76%). In the study of [PERSON], [PERSON] [74], low weight loss was sought to ensure a moisture content that impeded the dehydration of bread and to reduce the hardness.  
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline  & **Level Addition** & **WL** & **Vs\(\boldsymbol{p}\)** & **pH-Value** & **Moisture Content** \\  & **(\%)** & **(\%)** & **(cm\({}^{3}\)/g)** & **(\%)** & **(\%)** \\ \hline
**Wheat CTRL 1** & 0 & 25 \(\pm\) 0.015 bcd & 3.39 \(\pm\) 0.02 a ** & 5.65 \(\pm\) 0.02 gh  & 27.21 \(\pm\) 0.01 k  \\ \hline
**GF CTRL 2** & 0 & 18.09 \(\pm\) 0.22 gh ** & 1.48 \(\pm\) 0.22 i  & 5.76 \(\pm\) 0.12 c  & 29.60 \(\pm\) 0.23 h  \\ \hline
**DOP** & 2.5 & 18.33 \(\pm\) 2.35 h  & 2.00 \(\pm\) 0.03 f  & 5.59 \(\pm\) 0.06 k  & 31.13 \(\pm\) 0.06 a  \\  & 5 & 26.11 \(\pm\) 0.78 ab  & 2.25 \(\pm\) 0.02 c  & 5.26 \(\pm\) 0.23 n  & 30.19 \(\pm\) 0.42 d  \\  & 7.5 & 27.77 \(\pm\) 1.57 a  & 2.46 \(\pm\) 0.05 b  & 5.21 \(\pm\) 0.50 o  & 30.02 \(\pm\) 0.50 f  \\ \hline
**DAP** & 2.5 & 23.88 \(\pm\) 0.78 cde  & 2.02 \(\pm\) 0.08 f  & 5.68 \(\pm\) 0.16 e  & 30.24 \(\pm\) 0.04 d  \\  & 5 & 26.66 \(\pm\) 3.14 ab  & 2.04 \(\pm\) 0.01 f  & 5.58 \(\pm\) 0.03 l  & 30.20 \(\pm\) 0.16 d  \\  & 7.5 & 25.55 \(\pm\) 0.00 bc  & 2.16 \(\pm\) 0.10 e  & 5.51 \(\pm\) 0.01 m  & 30.42 \(\pm\) 0.01 c  \\ \hline
**DPP** & 2.5 & 20.45 \(\pm\) 0.37 f  & 1.69 \(\pm\) 0.01 h  & 5.68 \(\pm\) 0.36 f  & 29.57 \(\pm\) 0.36 h  \\  & 5 & 20.45 \(\pm\) 0.29 f  & 2.04 \(\pm\) 0.06 f  & 5.57 \(\pm\) 0.20 l  & 29.63 \(\pm\) 0.29 h  \\  & 7.5 & 20.51 \(\pm\) 0.33 f  & 2.10 \(\pm\) 0.10 de  & 5.63 \(\pm\) 0.40 i  & 30.72 \(\pm\) 0.12 b  \\ \hline
**DTP** & 2.5 & 23.88 \(\pm\) 0.78 cde  & 2.21 \(\pm\) 0.02 cd  & 5.57 \(\pm\) 0.08 l  & 29.01 \(\pm\) 0.20 i  \\  & 5 & 23.33 \(\pm\) 0.00 de  & 2.10 \(\pm\) 0.10 f  & 5.66 \(\pm\) 0.10 h  & 29.57 \(\pm\) 0.08 h  \\ \hline
**DTP** & 7.5 & 19.42 \(\pm\) 0.007 f  & 2.20 \(\pm\) 0.00 c  & 5.70 \(\pm\) 0.01 e  & 29.57 \(\pm\) 0.40 h  \\ \hline
**DPP** & 2.5 & 19.05 \(\pm\) 0.01 f  & 1.83 \(\pm\) 0.00 g  & 5.73 \(\pm\) 0.40 d  & 30.00 \(\pm\) 0.03 e  \\  & 5 & 19.28 \(\pm\) 0.08 f  & 2.50 \(\pm\) 0.04 b  & 5.80 \(\pm\) 0.14 b  & 30.35 \(\pm\) 0.09 c  \\  & 7.5 & 22.76 \(\pm\) 0.16 e  & 2.15 \(\pm\) 0