Table 1.
Ingredient | Amt (g) in indicated formulation |
||||
---|---|---|---|---|---|
Nonacidified | Chemically acidified | Fermented | Propionate | Coriolic acid | |
Flour | 200 | 200 | 180 | 200 | 200 |
Water | 130 | 130 | 110 | 130 | 130 |
Salt | 4 | 4 | 4 | 4 | 4 |
Yeast | 4 | 4 | 4 | 4 | 4 |
Acid mixa | 0 | 1.3 | 0 | 0 | 0 |
Sourdoughb | 0 | 0 | 40 | 0 | 0 |
Calcium propionate | 0 | 0 | 0 | 0.8 | 0 |
Coriolic acid | 0 | 0 | 0 | 0 | 0.3 |
Mixture of lactic and acetic acid (4:1 [vol/vol]) to yield a dough pH of 3.9 ± 0.5.
Fermented by either L. hammesii or L. sanfranciscensis supplemented with 4 g kg−1 linoleic acid.