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.