Chapter 3:

CALCULATION

3.1 Moisture content of the bread samples

Table 3.1: Determination of the moisture content of the samples

Average Standard Relative
Sample Weight of % of
weight of deviation standard
Code moisture Moisture
moisture (SD) deviation
/g
/g (%)
0.4432 0.4401 0.0024
0.5494
B1 0.4373 21.3403
0.4398
0.3944
0.3898 0.0036 0.9337
B2 0.3895 19.7457
0.3855
0.4489
0.4549 0.0045 0.9793
B3 0.4561 21.9758
0.4596
0.4774
0.4832 0.0050 1.0433
B4 0.4826 23.2879
0.4897
0.3708
0.3780 0.0054 1.4336
B5 0.3792 19.0303
0.3839
0.4256
0.4291 0.0041 0.9517
B6 0.4348 21.0694
0.4268
0.5122
B7 0.5047 0.5084 25.2521 0.0031 0.6024
0.5083
0.4689
0.4694 0.0069 1.4803
B8 0.4611 24.0780
0.4781
0.4057
0.4068 0.0065 1.6071
B9 0.3994 19.3438
0.4153
0.5479
0.5404 0.0062 1.1568
B10 0.5408 26.8455
0.5326

Moisture content was calculated by the following formula:

weight of moisture
% Moisture = ×100
weight of the sample taken
3.2 Ash content of the bread samples

Table 3.2: Determination of the ash content of the samples

Weight of Average Standard Relative

Sample
ash weight of % of ash deviation standard
Code
ash (SD) deviation
/g /g (%)
0.0543
0.0547 0.0006 1.0342
B1 0.0555 2.7052
0.0543
0.0437
0.0429 0.0006 1.4274
B2 0.0429 2.1731
0.0422
0.0536
0.0522 0.0010 1.9793
B3 0.0520 2.5217
0.0511
0.0577
0.0577 0.0008 1.3865
B4 0.0585 2.7808
0.0569
0.0427
0.0417 0.0007
B5 0.0416 2.0936 1.7752
0.0409
0.0456
0.0448 0.0006 1.3760
B6 0.0447 2.1550
0.0441
0.0474
0.0485 0.0008 1.6958
B7 0.0486 2.3686
0.0494
0.0457
0.0457 0.0007 1.6080
B8 0.0448 2.3049
0.0466
0.0390
0.0398 0.0007 1.6468
B9 0.0397 2.0275
0.0406
0.0471
0.0398 0.0006 1.2812
B10 0.0478 2.3746
0.0486

The ash content of the breads were calculated by using the formula as follows:

weight of ash
% Ash = ×100
weight of the sample taken
3.3 Amount of total sugar in the bread samples

Table 3.3: Determination of total sugar content of the samples

Amount of Average Standard Total sugar Relative

Sample
total sugar amount of deviation content standard
Code
total sugar (SD) deviation
(g/100g) (g/100g) (g/100g) (%)
6.17

B1 6.41 6.51
0.3217 6.51± 0.3217 4.9441
6.94
6.20

B2 6.45 6.46
0.2207 6.46± 0.2207 3.4140
6.74
8.47

B3 8.25 8.21
0.2260 8.21± 0.2260 2.7519
7.92
11.06

B4 11.94 11.31
0.4515 11.31± 0.4515 3.9929
10.92
9.57

B5 10.14 9.83
0.2347 9.83± 0.2347 2.3869
9.79
7.08

B6 7.42 7.37
0.2192 7.37± 0.2192 2.9748
7.61
4.52

B7 4.87 4.69
0.1434 4.69± 0.1434 3.0591
4.67
3.84

B8 3.57 3.72
0.1122 3.72± 0.1122 3.0175
3.75
5.82
5.44
B9 5.39
0.2958 5.44± 0.2958 5.4406
5.10
8.07
8.60
B10 8.58 0.4370 8.60± 0.4370 5.0832
9.14
3.4 Potassium bromate content in the bread samples

Table 3.4: Determination of potassium bromate content of the samples

Amount of Average Total Relative

potassium amount of Standard potassium standard
Sample potassium bromate
bromate deviation deviation
Code bromate content
(SD)

(μg/g) (μg/g) (μg/g) (%)

10.97
B1 11.20 11.24 0.2385 11.24± 0.2385 2.1216
11.55
7.21
B2 6.92 6.94 0.2167 6.94± 0.2167 3.1239
6.68

B3
Not detected
23.89
B4 24.60 24.51 0.4738 24.51± 0.4738 1.9330
25.04
16.95
B5 17.40 17.49 0.4819 17.49± 0.4819 2.7551
18.12
21.41
B6 22.60 21.96 0.4894 21.96± 0.4894 2.2281
21.88
7.23
B7 7.84 7.77 0.4190 7.77± 0.4190 5.3912
8.25

B8
Not detected
1.15
B9 1.22 1.24 0.0873 1.24± 0.0873 7.0219
1.36
8.87
B10 9.14 9.01 0.1104 9.01± 0.1104 1.2259
9.02