Table 2.
Biochemical and microbiological characteristics of sourdoughs (dough yield of 160) used for bread making.
| S | S4 | S24 | |
|---|---|---|---|
| pH | 3.89 ± 0.02 b | 4.26 ± 0.01 a | 3.55 ± 0.01 c |
| TTA Total titratable acidity (mL NaOH 0.1M/10g) | 6.60 ± 0.11 b | 3.20 ± 0.09 c | 9.00 ± 0.15 a |
| LAB (Log cfu/g) | 9.53 ± 0.13 b | 9.18 ± 0.10 b | 9.75 ± 0.08 a |
| Yeasts (Log cfu/g) | 7.33 ± 0.05 b | 7.07 ± 0.07 c | 7.50 ± 0.05 a |
| Lactic acid (mmol/kg) | 43.3 ± 0.3 b | 28.2 ± 0.2 c | 93.3 ± 0.3 a |
| Acetic acid (mmol/kg) | 10.2 ± 0.2 b | 6.2 ± 0.2 c | 20.3 ± 0.2 a |
| Fermentation Quotient (FQ) | 4.3 ± 0.2 | 4.5 ± 0.2 | 4.6 ± 0.2 |
| Total Free Amino Acids (g/kg) | 0.722 ± 0.018 c | 1.380 ± 0.024 b | 7.174 ± 0.032 a |
S, type-I sourdough, which was mature after four refreshments; S4 and S24, sourdoughs produced by mixing S with wheat flour and water, and fermented at 30°C for 4 and 24 h, respectively. a–c Values in the same row with different superscript letters differ significantly (p < 0.05).