Table 2.
Organic acids of sourdoughs and breads produced at laboratory and bakery experiment.
| Samples | Organic Acids | QF | ||
|---|---|---|---|---|
| Lactic Acid (mg/g) | Acetic Acid (mg/g) | |||
| Dough | SD | 4.71 ± 0.09 a | 0.99 ± 0.01 b | 3.18 |
| SDC | 3.20 ± 0.08 b | 2.08 ± 0.05 a | 1.02 | |
| PF7 F | 0.44 ± 0.10 e | 0.46 ± 0.01 c | 0.64 | |
| PF7 M | 1.96 ± 0.04 d | 0.35 ± 0.00 d | 3.77 | |
| PF9 F | 3.25 ± 0.10 b | 0.46 ± 0.02 c | 4.70 | |
| PF9 M | 2.28 ± 0.06 c | 0.34 ± 0.03 d | 4.50 | |
| Bread | SD | 3.78 ± 0.04 A | 1.75 ± 0.09 B | - |
| SDC | 3.15 ± 0.06 B | 1.99 ± 0.11 A | - | |
| PF7 F | 0.35 ± 0.02 F | 0.27 ± 0.02 C | - | |
| PF7 M | 0.66 ± 0.02 E | 0.20 ± 0.02 C | - | |
| PF9 F | 1.02 ± 0.07 D | 0.32 ± 0.02 C | - | |
| PF9 M | 1.19 ± 0.03 C | 0.22 ± 0.03 C | - | |
| Statistical significance | *** | *** | ||
F: bakery traditional sourdough. M: novel sourdough made with the addition of SD to the bakeries’ mother doughs. Mean values in a vertical column with different letters were significantly different according to Tukey’s test (***, p ≤ 0.001). Sourdoughs and breads were analyzed separately and distinguished with small and capital letters, respectively.