Table 2.
Specifications of breada,b
| Type of bread | Acrylamide (μg/kg) | Aw (%) | Moisture (%) | Acidity (%) | pH of bread | pH of sourdough | Scores of sensory evaluation |
|---|---|---|---|---|---|---|---|
| Bread roll + sourdough (L. Reuteri) | 289.75 ± 8.7 a | 0.76 ± 0.001 e | 22.80 ± 0.05 d | 2.01 ± 0.03 a | 5.00 ± 0.02 d | 3.60 ± 0.10 a | 4.80 ± 0.0 a |
| Bread roll + sourdough (L. Casei-Casei) | 219.1 ± 5.3 c | 0.79 ± 0.001 d | 21.90 ± 0.05 e | 2.01 ± 0.03 a | 5.02 ± 0.01 d | 3.58 ± 0.12 a | 4.70 ± 0.5 a |
| Control Bread roll | 239.1 ± 1.9 b | 0.79 ± 0.001 d | 21.81 ± 0.05 f | 2.00 ± 0.02 a | 5.19 ± 0.01 c | - | 4.00 ± 0.0 c |
| Sangak bread + sourdough (L. Reuteri) | 127.36 ± 2.8 e | 0.84 ± 0.002 c | 32.29 ± 0.01 c | 1.75 ± 0.01 b | 5.67 ± 0.02 b | 3.00 ± 0.10 b | 4.50 ± 0.3 b |
| Sangak bread + sourdough (L. Casei-Casei) | 104.33 ± 2.9 f | 0.92 ± 0.003 a | 35.71 ± 0.01 a | 1.50 ± 0.02 c | 5.68 ± 0.02 b | 2.90 ± 0.10 b | 4.50 ± 0.0 b |
| Control Sangak bread | 135.06 ± 3.3 d | 0.86 ± 0.006 b | 33.51 ± 0.01 b | 1.25 ± 0.02 d | 5.91 ± 0.01 a | - | 4.10 ± 0.5 c |
aDifferent letters in the same column indicate significant differences between the values (p < 0.05) by Duncan’s multiple-comparison test
bResults are mean ± SD of three determinations on d.w.b