Table 1.

Bread formulations

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

^aMixture of lactic and acetic acid (4:1 [vol/vol]) to yield a dough pH of 3.9 ± 0.5.

^bFermented by either L. hammesii or L. sanfranciscensis supplemented with 4 g kg⁻¹ linoleic acid.