TABLE 2.

Formulas used for bread making

Breada	Amtb of the following ingredient:
	Wheat flour	Tap water	Pea flour hydrolysate	Sourdough S1A7c	Calcium propionate	Baker's yeast
WB	250	150				8
WBcp	250	150			1.2	8
SB	175	105		120		8
PWB	243.6	150	6.4			8
PSB	168.6	105	6.4	120		8

^aWB, bread started with baker's yeast; WB^cp, bread started with baker's yeast, containing calcium propionate; SB, bread started with baker's yeast and Lactobacillus plantarum 1A7 sourdough (S1A7); PWB, bread started with baker's yeast, containing pea flour hydrolysate; PSB, bread started with baker's yeast and sourdough S1A7, containing pea flour hydrolysate. The dough yield for all breads was 160, and fermentation with baker's yeast was allowed to proceed for 1.5 h at 30°C.

^bAll ingredients except tap water are measured in grams; tap water is measured in milliliters.

^cSourdough containing 62.5% flour and 37.5% water (dough yield, 160), inoculated with Lactobacillus plantarum 1A7 (ca. 7 log CFU/g) and fermented at 30°C for 24 h.