Table 6.
Exptl condition | Result with EPS+ starter at: |
Result with EPS− starter at: |
||
---|---|---|---|---|
15 h | 30 h | 15 h | 30 h | |
Control | ||||
pH | 4.03 ± 0.15 | 3.99 ± 0.09 | 4.09 ± 0.13 | 4.02 ± 0.12 |
TTA | 2.65 ± 0.49 | 4.54 ± 0.13 | 2.70 ± 0.28 | 4.38 ± 0.18 |
5% S | ||||
pH | 4.08 ± 0.24 | 4.07 ± 0.07 | 4.16 ± 0.28 | 4.18 ± 0.18 |
TTA | 6.40 ± 0.98 | 8.65 ± 0.49 | 5.30 ± 0.28 | 7.50 ± 0.70 |
5% S + 0.5% YE | ||||
pH | 4.05 ± 0.03 | 3.99 ± 0.06 | 4.15 ± 0.10 | 4.18 ± 0.03 |
TTA | 6.78 ± 0.50 | 9.50 ± 0.70 | 5.73 ± 0.45 | 7.50 ± 0.03 |
10% S | ||||
pH | 4.15 ± 0.06 | 4.02 ± 0.01 | 4.18 ± 0.04 | 4.04 ± 0.01 |
TTA | 6.45 ± 0.07 | 7.70 ± 0.25 | 5.15 ± 0.20 | 6.15 ± 0.49 |
10% S + 0.5% YE | ||||
pH | 4.19 ± 0.049 | 4.02 ± 0.06 | 4.19 ± 0.01 | 4.07 ± 0.02 |
TTA | 6.70 ± 0.28 | 7.75 ± 0.35 | 5.5 ± 0.42 | 7.00 ± 0.70 |
5% S + EPSb | ||||
pH | 4.17 ± 0.06 | 4.04 ± 0.16 | ND | ND |
TTA | 8.05 ± 0.21 | 8.85 ± 0.07 | ND | ND |
EPS+ starter cultures were composed of Leuconostoc lactis 95A and Lactobacillus curvatus 69B2, and EPS− starter cultures were composed of Leuconostoc lactis 68A and Lactobacillus curvatus 68A2. Data are means from duplicate analysis of replicate experiments. ND, not determined; S, sucrose; YE, yeast extract. pH and TTA values detected in all experimental conditions immediately after dough mixing were in the range of 3.99 to 4.09 and 0.60 to 0.65 ml NaOH 0.1N/10 g, respectively. The sourdoughs were prepared with 5 or 10% sucrose with and without 0.5% yeast extract.
Sourdough prepared with the addition of EPS (20 ml/500 g of flour) collected directly from the ropiness plates as described in the text.