Table 3.

Correlation coefficients matrix between sourdough bread quality attributes fermented with L. plantarum.

Parameter	TTA	pH	Hardness	Chewiness	Specific volume	TCD	Porosity	OAA
TTA	1	0.921	0.845	0.732	0.813	0.762	0.534	0.896
pH		1	0.711	0.522	0.781	0.628	0.499	0.820
Hardness			1	0.322	0.621	0.784	0.421	0.616
Chewiness				1	0.443	0.623	0.531	0.789
Specific volume					1	0.799	0.654	0.661
TCD						1	0.510	0.541
Porosity							1	0.626
OAA								1