Table 1.
pH and total titratable acidity (TTA) of mother doughs and sourdoughs produced at the bakery plant.
| Sourdoughs | pH | TTA |
|---|---|---|
| SD m | 3.74 ± 0.02 f | 9.60 ± 0.05 a |
| PF7 | 5.55 ± 0.01 a | 2.75 ± 0.03 e |
| PF9 | 3.90 ± 0.07 e | 7.80 ± 0.04 b |
| PF7 F | 5.64 ± 0.07 a | 1.55 ± 0.02 f |
| PF9 F | 4.52 ± 0.03 b | 4.80 ± 0.05 d |
| PF7 M | 4.19 ± 0.03 c | 6.22 ± 0.04 c |
| PF9 M | 4.04 ± 0.02 d | 7.89 ± 0.05 b |
| Statistical significance | *** | *** |
F: bakery traditional sourdough. M: novel sourdough made with the addition of SD to the bakeries’ mother doughs. Mean values in each column with different letters were significantly different according to the Tukey’s test (***, p ≤ 0.001).