Table 5.
Sensory analysis of WB, WBcp, SB1A7, B1695, and SB1A7-1695
| Sensory attribute | Scorea |
||||
|---|---|---|---|---|---|
| WB | WBcp | SB1A7 | B1695 | SB1A7-1695 | |
| Elasticity | 7.5 ± 0.4b | 7.5 ± 0.4b | 7.5 ± 0.6b | 7.0 ± 0.6a | 7.5 ± 0.6b |
| Color | 4.5 ± 0.5a | 4.5 ± 0.8a | 6.6 ± 0.6b | 4.6 ± 0.6a | 7.6 ± 0.6c |
| Acid taste | 2.3 ± 0.1a | 2.5 ± 0.5a | 6.5 ± 0.6c | 4.4 ± 0.6b | 7.0 ± 0.6d |
| Acid flavor | 2.5 ± 0.5a | 2.3 ± 0.1a | 6.0 ± 0.8c | 3.8 ± 0.8b | 6.3 ± 0.8c |
| Sweetness | 6.2 ± 0.5b | 6.0 ± 0.6b | 5.4 ± 0.3a | 5.4 ± 0.3a | 5.4 ± 0.3a |
| Dryness | 5.8 ± 0.2c | 5.6 ± 0.2c | 3.3 ± 0.5a | 4.0 ± 0.2b | 3.5 ± 0.3a |
| Taste | 3.8 ± 0.3a | 4.0 ± 0.6b | 7.0 ± 0.5d | 6.1 ± 0.5c | 7.7 ± 0.5d |
a
Sensory attributes were scored by using a scale of 0 to 10. Data are means ± standard deviations for fermentations analyzed in duplicate. 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.