TABLE 9.
Sensory analysis of breads
| Breada | Scoreb for the following sensory attribute: |
||||||
|---|---|---|---|---|---|---|---|
| Elasticity | Color | Acid taste | Acid flavor | Sweetness | Dryness | Taste | |
| WB | 7.5 ± 0.2 A | 4.5 ± 0.5 C | 2.3 ± 0.2 B | 2.5 ± 0.5 B | 6.4 ± 0.5 A | 5.8 ± 0.3 A | 3.9 ± 0.6 C |
| WBcp | 7.4 ± 0.3 A | 4.5 ± 0.4 C | 2.5 ± 0.5 B | 2.5 ± 0.3 B | 6.2 ± 0.3 A | 5.6 ± 0.3 A | 3.8 ± 0.4 C |
| SB | 7.0 ± 0.6 B | 7.7 ± 0.5 A | 7.0 ± 0.6 A | 6.4 ± 0.8 A | 5.4 ± 0.3 B | 3.6 ± 0.2 C | 7.8 ± 0.5 A |
| PWB | 7.5 ± 0.6 A | 5.0 ± 0.6 B | 2.8 ± 0.6 B | 2.9 ± 0.8 B | 6.1 ± 0.3 A | 5.2 ± 0.2 B | 4.3 ± 0.5 B |
| PSB | 7.2 ± 0.2 B | 7.8 ± 0.6 A | 7.3 ± 0.4 A | 6.0 ± 0.8 A | 5.2 ± 0.3 B | 3.8 ± 0.2 C | 7.9 ± 0.7 A |
a
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.
b
Scored on a scale from 0 to 10. Data are means for three independent fermentations analyzed twice. Means in the same column followed by different capital letters are significantly different (P < 0.05).