TABLE 7.
Chemical and textural characteristics, and image and color analyses, of breads
| Characteristic | Valuea for the following breadb: |
||||
|---|---|---|---|---|---|
| WB | WBcp | SB | PWB | PSB | |
| Chemical characteristics | |||||
| pH | 5.50 ± 0.12 A | 5.48 ± 0.03 A | 4.23 ± 0.02 B | 5.39 ± 0.05 A | 4.12 ± 0.03 B |
| Total titratable acidity | 3.0 ± 0.1 B | 3.1 ± 0.1 B | 6.1 ± 0.2 A | 3.6 ± 0.1 B | 6.4 ± 0.2 A |
| Moisture (%) | 31.5 ± 0.3 | 31.3 ± 0.3 | 31.4 ± 0.2 | 31.2 ± 0.3 | 31.4 ± 0.2 |
| aw | 0.951 ± 0.02 | 0.950 ± 0.02 | 0.949 ± 0.02 | 0.952 ± 0.02 | 0.951 ± 0.02 |
| Textural characteristics | |||||
| Specific vol (cm3/g) | 2.38 ± 0.02 B | 2.36 ± 0.01 B | 2.47 ± 0.03 A | 2.39 ± 0.03 B | 2.50 ± 0.05 A |
| Hardness (g) | 3,410 ± 12 A | 3,405 ± 16 A | 3,367 ± 11 B | 3,414 ± 13 A | 3,365 ± 9 B |
| Resilience | 0.65 ± 0.03 A | 0.67 ± 0.01 A | 0.55 ± 0.02 B | 0.65 ± 0.01 A | 0.57 ± 0.02 B |
| Fracturability (g) | 3,049 ± 4 A | 3,053 ± 8 A | 2,952 ± 7 B | 3,032 ± 8 A | 2,956 ± 8 B |
| Image analysis, black pixel area (%) | 39.7 ± 0.3 B | 39.4 ± 0.3 B | 42.1 ± 0.1 A | 40.6 ± 0.4 B | 42.3 ± 0.4 A |
| Color analysis (crust) | |||||
| L | 65.2 ± 0.3 A | 65.0 ± 0.2 A | 57.4 ± 0.2 C | 63.0 ± 0.2 B | 56.9 ± 0.2 C |
| a | 7.1 ± 0.1 C | 7.4 ± 0.2 C | 10.8 ± 0.2 A | 9.5 ± 0.1 B | 11.2 ± 0.2 A |
| b | 31.9 ± 0.2 A | 31.6 ± 0.3 A | 32.4 ± 0.3 A | 30.9 ± 0.2 B | 32.1 ± 0.3 A |
| dE | 40.5 ± 0.2 B | 40.3 ± 0.2 B | 47.3 ± 0.1 A | 41.8 ± 0.1 B | 47.6 ± 0.1 A |
a
pH and total titratable acidity were determined before baking. Data are means for three independent fermentations analyzed twice. Values in the same row followed by different capital letters differ significantly (P < 0.05).
b
WB, bread started with baker's yeast; WBcp, 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 ingredients used for bread making are listed in Table 2.