. 2015 Oct 22;14:168. doi: 10.1186/s12934-015-0358-6

Table 4.

Biochemical characteristics of doughs

Legume	pH		TTA (ml of 0.1 M NAOH)		Free amino acids (mg/kg)
Legume	D	S	D	S	D	S
FL	6.5 ± 0.2^a	4.4 ± 0.1^a	5.7 ± 0.5^c	26.6 ± 1.3^a	4272 ± 10ª	5900 ± 18^b
FCo	6.2 ± 0.1^b	4.2 ± 0.2^c	6.3 ± 0.2^b	23.0 ± 0.9^c	3348 ± 14c	5414 ± 17^c
FCu	6.5 ± 0.3^a	4.4 ± 0.2^a	5.5 ± 0.3^c	26.8 ± 2.1^a	4018 ± 9ª	5605 ± 15^b
FSt	6.4 ± 0.5^a	4.5 ± 0.3^a	3.1 ± 0.4^e	22.7 ± 0.9^d	3025 ± 11^c	3982 ± 16^e
FV	6.5 ± 0.2^a	4.2 ± 0.2^c	4.7 ± 0.3^d	23.5 ± 1.8^c	3991 ± 13^b	5904 ± 12^b
FSa	6.2 ± 0.2^b	4.3 ± 0.1^b	5.2 ± 0.4^c	20.2 ± 1.3^e	3512 ± 12^b	3634 ± 18^e
FBw	6.4 ± 0.3^a	4.2 ± 0.1^c	6.1 ± 0.6^b	25.5 ± 1.8^b	4547 ± 18ª	6620 ± 12ª
FBb	6.2 ± 0.6^b	4.4 ± 0.2^a	7.1 ± 0.5^a	25.4 ± 1.5^b	3901 ± 15^b	6269 ± 14ª
CM	6.0 ± 0.1^c	3.9 ± 0.1^e	3.8 ± 0.2^e	22.5 ± 1.0^d	2550 ± 9^d	2573 ± 16^f
CV	6.2 ± 0.3^b	4.1 ± 0.4^d	5.1 ± 0.5^c	22.3 ± 0.7^d	2961 ± 13^c	4524 ± 20^d
CS	6.3 ± 0.2^b	4.2 ± 0.1^c	6.2 ± 0.3^b	23.2 ± 1.2^c	2652 ± 11^d	4183 ± 17^d
CC	6.0 ± 0.5^c	4.2 ± 0.1^c	7.4 ± 0.3^a	27.2 ± 1.5^a	2611 ± 13^d	2730 ± 15^f
LN	6.3 ± 0.5^b	4.2 ± 0.2^c	4.6 ± 0.4^d	23.1 ± 1.4^c	2825 ± 18^d	3634 ± 18^e
LU	6.0 ± 0.3^c	4.0 ± 0.1^d	4.2 ± 0.6^d	22.2 ± 1.5^d	2429 ± 20^d	3274 ± 16^e
LS	5.8 ± 0.2^d	4.0 ± 0.1^d	8.5 ± 0.2^a	22.8 ± 2.0^d	4324 ± 11ª	4743 ± 21^d
LP	6.3 ± 0.4^b	4.1 ± 0.4^d	4.1 ± 0.2^d	23.1 ± 1.5^c	2631 ± 9^d	3173 ± 11^e
LA	6.3 ± 0.2^b	4.1 ± 0.2^d	3.9 ± 0.3^e	22.5 ± 0.9^d	3207 ± 13^c	5104 ± 17^c
LV	6.0 ± 0.2^c	4.1 ± 0.3^d	5.3 ± 0.2^c	22.2 ± 1.1^d	3196 ± 15^c	5173 ± 22^c
PS	6.3 ± 0.5^b	4.4 ± 0.5^a	4.3 ± 0.4^d	20.4 ± 1.5^e	3629 ± 16^b	3686 ± 19^e

Control doughs (D), without bacterial inoculation, and sourdoughs (S), started with selected lactic acid bacteria, made with the Italian legume flours were incubated at 30 °C for 24 h

The data are the means of three independent experiments ± standard deviations (n = 3)

^a–fValues in the same column with different superscript letters differ significantly (P < 0.05)