. 2017 Dec 13;244(6):1037–1046. doi: 10.1007/s00217-017-3020-1

Table 4.

Effect of back-slopping time of millet and buckwheat sourdoughs inoculated with Lb. sanfranciscensis DSM 20663, Lb. paralimentarius LMG 19152, Lb. pentosus LMG 10755 and Lb. hammesii DSM 16381 on the functional properties of sourdough breads

Property^a	Buckwheat		Millet
Property^a	Day 1	Day 10	Day 1	Day 10
Specific volume (cm³/g)	2.46 ± 0.04^b	2.33 ± 0.03^a	2.22 ± 0.06^a	2.14 ± 0.11^a
Firmness (N)	18.12 ± 1.34^b	6.04 ± 0.21^a	41.14 ± 3.83^b	32.21 ± 6.40^a
REL (%)	52.56 ± 2.66^a	60.71 ± 1.53^b	37.58 ± 2.26^a	38.03 ± 2.43^a

Mean value of duplicate determinations ± standard deviation. Values associated with different lower case letters for each type of flour denote significant differences (p < 0.05) in time

^aMean value of functional bread properties made from sourdough B1 and B2 for buckwheat or M1 and M2 for millet, respectively