Table 1.

Formulas for bread making

Ingredient	Amt in breadd
	WB	WBcp	SB1A7	D1695	SB1A7-1695
Wheat flour (g)	250	250	175	175	175
Tap water (ml)	150	150	105	105	105
S1A7a (g)			120
D1695b (g)				120
S1A7-1695c (g)					120
Calcium propionate (g)		1.2
Baker's yeast (g)	8	8	8	8	8

^aSourdough containing 62.5% flour and 37.5% water (dough yield of 160) and inoculated with Lactobacillus plantarum 1A7 (10⁸ CFU/g).

^bDough containing 62.5% flour and 37.5% water (dough yield of 160) and inoculated with Wickerhamomyces anomalus LCF1695 (10⁶ CFU/g).

^cSourdough containing 62.5% flour, 37.5% water (dough yield of 160) and inoculated with Lactobacillus plantarum 1A7 (10⁸ CFU/g) and Wickerhamomyces anomalus LCF1695 (10⁶ CFU/g).

^dThe dough yield of all breads was 160.