TABLE 1.

Formulas used for bread making^c

Ingredient (unit of measurement)	Bread 1	Bread 2	Bread 3	Bread 4	Bread 5
Wheat flour (g)	180	180	124.2	180	124.2
Tap water (ml)	114	114	79.8	34.2
Sourdougha (g)			90		90
Baker's yeast (g)	6	6	6	6	6
Water-soluble extract of P. vulgaris cv. Pinto (ml)				79.8b	79.8
Calcium propionate (g)		0.9

^aSourdough contained 60% flour, 30% water (dough yield of 160), and 10⁸ CFU/ml L. brevis AM7.

^bThe protein concentration of the water-soluble extract of P. vulgaris cv. Pinto was 5 mg/ml.

^cThe dough yield of all of the breads was 160.