Fig. 2.

Images of the central slice of loaf (panel a) and number of pores as percentage of the total number of pores for the selected dimensional classes at different storage times (panel b) for durum wheat breads. Error bars represent +/− 1 standard deviation, (n = 3, sample size = 3 for each bread type). Bars of histograms with the same lowercase and capital letters are not significantly different (p < 0.05). Bars with single (p < 0.05) or double (p < 0.01) asterisks differed significantly between the two types of bread at the same storage time. Abbreviations: DWCn durum wheat compressed yeast bread at each storage time, DWSn durum wheat sourdough bread at each storage time