Table 3.

Sugar content (mg/g d.w.b.) in flour and bread ^a,b

Sample	Added strain in sourdough	Maltose	Glucose	Fructose	Total reducing sugar
White wheat flour c	-	2.36 ± 0.11 f	2.77 ± 0.09 d	8.39 ± 0.05 f	13.52 ± 0.07 g
Bread roll	L. Reuteri	10.17 ± 0.16 a	6.33 ± 0.18 b	36.42 ± 0.18 b	52.92 ± 0.20 b
Bread roll	L. Csaei-Casei	9.48 ± 0.12 b	5.64 ± 0.11 c	35.91 ± 0.08 c	51.06 ± 0.78 c
Control Bread roll	-	9.50 ± 0.10 b	12.14 ± 0.11 a	45.70 ± 0.10 a	67.35 ± 0.10 a
Whole wheat flour d	-	3.42 ± 0.12 e	6.86 ± 0.14 b	15.58 ± 0.05 d	25.86 ± 0.10 d
Sangak bread	L. Reuteri	7.22 ± 0.11c	1.41 ± 0.17 d	8.52 ± 0.14 f	15.14 ± 0.10 f
Sangak bread	L. Csaei-Casei	7.33 ± 0.18 c	1.64 ± 0.12 d	10.32 ± 0.13 e	19.29 ± 0.11 e
Control Sangak bread	-	5.70 ± 0.10 d	1.14 ± 0.035 e	5.52 ± 0.03 g	12.35 ± 0.05 h

^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

^cWhite wheat flour is an ingredient of bread roll

^dWhole wheat flour is an ingredient of sangak bread