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. 2019 Jan 15;16(2):227. doi: 10.3390/ijerph16020227

Table 3.

Fermentation pH at 0, 6, and 24 h (mean + SD).

Bread 0 h 6 h 24 h
WB 6.6 ± 0.2 5.5 ± 0.2 5.8 ± 0.4
BT 6.6 ± 0.4 5.4 ± 0.4 5.7 ± 0.8
βG 6.6 ± 0.4 5.1 ± 0.8 5.3 ± 1.0
βGBT 6.6 ± 0.4 5.0 ± 0.8 5.2 ± 1.0

There were significant (p < 0.05) time interactions between 0 h vs. 6 h and 0 h vs. 24 h.