*3.3. Breadmaking I*

Bread with and without 1, 2, 4, or 8% (based on flour weight) of α-, β-, and γ-CD were made in triplicates using the recipe in Table 1. The bread was made on a domestic breadmaker (model 48319, Morphy Richards, Swinton, United Kingdom) using the settings program 5 (French bread), 450 g loaf, and 5 in crust darkness. In this program, the dough was kneaded for 13 min, rested for 40 min, kneaded again for 17 min, proofed for 30 min, kneaded shortly, proofed for a further 50 min, and baked for 60 min. The bread volume was measured using the mustard seed displacement method. The volume was calculated by subtracting the volume of seeds held by a container with a baked product from that of the volume of seeds without the baked product. The volume of the mustard seeds was determined by their weight using a density of 0.759 g/mL. All weights were determined on an analytical scale (Kern PFB 1200-2A, Balingen, Germany). The specific bread volume was found by dividing the bread volume with the weight of the bread.

**Table 1.** Recipe for bread used in Breadmaking I and Breadmaking II.

