Skip to main content

View full-text article in PMC

. 2016 Jun;54(2):172–179. doi: 10.17113/ftb.54.02.16.3994

Table 3. Volume of bread loaves made from different flour types with different leavening agents.

Flour type	w(NaCl) %	V/cm³
		Yeast	Natural sourdough	Starter sourdough
White wheat	1.5	(368±9)^a	(264±6)^a	(230±4)^a
	1	(415±2)^b	(255±4)^a	(262±2)^b
	0.5	(439±10)^c	(272±3)^b	(287±3)^c
	0	(462±3)^d	(296±1)^c	(291±5)^d
Wholemeal wheat	1.5	(171±1)^a	(208±4)^a	(164±3)^a
	1	(166±5)^ab	(211.2±0.5)^b	(165±4)^a
	0.5	(163±4)^b	(212±3)^b	(159±3)^a
	0	(158±1)^c	(213±2)^b	(152±1)^b
White rye	1.5	(180±3)^a	(216±1)^a	(213.9±0.9)^a
	1	(174±1)^b	(21.9±0.4)^a	(179±2)^b
	0.5	(174±2)^b	(221±3)^b	(176±1)^b
	0	(172±3)^b	(221±3)^b	(177±1)^b
Wholemeal rye	1.5	(152±1)^a	(184±2)^a	(102.6±0.1)^a
	1	(145±2)^b	(180±3)^ab	(102.8±0.9)^a
	0.5	(143±2)^b	(180±1)^ab	(99.8±0.2)^b
	0	(142±3)^b	(179±1)^b	(102.7±0.3)^a

m(loaf)=100 g The values are mean±standard deviation Different letters in superscript present significant differences between mean values