. 2011 May;77(10):3484–3492. doi: 10.1128/AEM.02669-10

Table 4.

Characterization and texture profile analysis of wheat flour bread (WB), wheat flour bread containing calcium propionate (WB^cp), sourdough bread fermented with Lactobacillus plantarum 1A7 (SB1A7), bread fermented with Wickerhamomyces anomalus LCF1695 (B1695), and sourdough bread fermented with strains 1A7 and LCF1695 (SB1A7-1695)

Parameter	Value^a
Parameter	WB	WB^cp	SB1A7	B1695	SB1A7-1695
pH	5.45 ± 0.08^c	5.44 ± 0.05^c	4.82 ± 0.05^a	5.24 ± 0.05^b	4.83 ± 0.02^a
Moisture	31.2 ± 0.3	31.4 ± 0.1	31.0 ± 0.2	31.4 ± 0.1	31.0 ± 0.2
TPA
Sp vol (g/cm³)	1.92 ± 0.02^b	1.90 ± 0.03^b	2.25 ± 0.04^c	1.84 ± 0.03^a	2.40 ± 0.04^d
Density (cm³/g)	0.52 ± 0.02^c	0.53 ± 0.02^c	0.45 ± 0.02^b	0.56 ± 0.02^d	0.39 ± 0.02^a
Hardness (g)	2,792 ± 12^c	2,799 ± 22^c	2,578 ± 25^b	2,889 ± 22^d	2,378 ± 25^a
Resilience	0.65 ± 0.02^c	0.64 ± 0.03^c	0.36 ± 0.01^b	0.67 ± 0.03^d	0.32 ± 0.01^a
Fracturability (J)	39,897 ± 28^c	39,901 ± 24^c	35,702 ± 19^b	41,101 ± 24^d	35,002 ± 19^a
Image analysis
Black pixel area (%)	39.23 ± 0.1^b	38.98 ± 0.1^b	42.28 ± 0.20^c	34.76 ± 0.15^a	44.18 ± 0.20^d
No. of cells detected	118 ± 3^a	120 ± 3^a	188 ± 5^c	135 ± 4^b	231 ± 5^d
Mean area (mm²)	3.59 ± 0.02^c	3.58 ± 0.02^c	2.16 ± 0.02^a	3.20 ± 0.03^b	2.22 ± 0.02^a
Mean perimeter (mm)	1.52 ± 0.01^c	1.49 ± 0.01^c	1.25 ± 0.01^a	1.35 ± 0.02^b	1.25 ± 0.03^a
Color analysis
L	61.27 ± 0.10^c	61.09 ± 0.10^c	58.93 ± 0.08^b	61.31 ± 0.10^c	56.73 ± 0.08^a
a	11.66 ± 0.02^b	11.62 ± 0.02^b	15.33 ± 0.02^c	11.55 ± 0.02^a	15.35 ± 0.02^c
b	33.8 ± 0.02^b	33.6 ± 0.01^b	31.03 ± 0.02^a	33.2 ± 0.03^b	31.05 ± 0.02^a
dE	45.58^a	45.57^a	46.81^b	45.14^a	48.47^c

Triplicate measurements were made for each bread, and means ± standard deviations are reported. Means within a row with different superscript letters are significantly different (P < 0.05). The ingredients used for bread making are listed in Materials and Methods.