Table 2.

Standardized effects of inoculum, flour and temperature on acidification (ΔpH_max) of L. delbrueckii subsp. bulgaricus (Lb) and S. thermophilus (St) and on the time before the beginning of acidification (α) of L. bulgaricus. $R_{\text{ad}}^2$, adjusted regression coefficient.

	ΔpHmaxLb	α Lb	ΔpHmax St
GLUTEN FRIENDLY FLOUR
Inoculum	68.97	–*	12.43
Flour	75.24	20.88	12.39
Temperature	53.95	4.93	–
Inoculum by flour	−5.51	4.67	−3.44
Inoculum by temp.	–	–	–
Temp. by flour	6.14	−2.64	2.33
$R_{\text{ad}}^2$	0.947	0.950	0.835
CONTROL FLOUR
Inoculum	70.09	–	6.81
Flour	78.88	19.98	7.45
Temperature	59.69	4.88	–
Inoculum by flour	5.83	6.82	–
Inoculum by temp.	–	–	–
Temp. by flour	10.39	−4.44	3.24
$R_{\text{ad}}^2$	0.961	0.956	0.645

^*Not significant.