Table 6.
Rheological characteristics (a) Stickiness and Hardness and (b) Firmness, Adhesiveness, and Extensibility of the sourdoughs made at the bakery. Superscript letters refer to the statistical analysis.
| Sourdough | Stickiness Test | Penetration Test | |||
| Stickiness (g) | Work of Adhesion (g·s) | Dough Strength/Cohesiveness (mm) | Hardness (g) | ||
| Mother sourdough (PF7 + SD m) | 37.98 ± 1.87 b | 3.43 ± 0.54 a | 1.62 ± 0.33 a | 150.23 ± 26.25 a | |
| Mother sourdough (PF9 + SD m) | 79.58 ± 13.46 ab | 4.33 ± 1.44 a | 1.24 ± 0.48 a | 133.65 ± 14.44 ab | |
| PF7 F | 72.70 ± 10.64 ab | 5.94 ± 2.20 a | 1.87 ± 0.51 a | 62.73 ± 15.67 b | |
| PF9 F | 99.52 ± 14.26 a | 7.50 ± 1.85 a | 1.87 ± 0.39 a | 88.46 ± 14.86 ab | |
| PF7 M | 76.29 ± 16.82 ab | 5.31 ± 2.01 a | 1.70 ± 0.56 a | 96.00 ± 13.46 ab | |
| PF9 M | 105.49 ± 11.12 a | 9.22 ± 2.32 a | 2.34 ± 0.66 a | 75.79 ± 22.03 ab | |
| (a) | |||||
| Sourdough | Warburtons Test | Kieffer Test | |||
| Firmness (kg) | Work of Compression (kg·s) | Adhesiveness Peak (kg) | Resistance to Extensibility (g) | Extensibility (mm) | |
| Mother sourdough (PF7 + SDm) | 3.38 ± 0.38 a | 19.04 ± 4.99 a | −0.73 ± 0.11 a | 33.96 ± 7.49 a | 35.94 ± 1.72 ab |
| Mother sourdough (PF9 + SDm) | 1.38 ± 0.23 a | 11.13 ± 1.79 a | −1.62 ± 0.28 a | 7.94 ± 1.96 a | 24.70 ± 3.84 b |
| PF7 F | 2.98 ± 1.30 a | 10.86 ± 3.80 a | −1.08 ± 0.31 a | 39.95 ± 8.44 a | 40.06 ± 4.07 a |
| PF9 F | 3.34 ± 0.85 a | 14.16 ± 3.26 a | −1.13 ± 0.15 a | 28.49 ± 11.64 a | 37.73 ± 2.26 a |
| PF7 M | 4.38 ± 0.89 a | 16.46 ± 3.55 a | −0.92 ± 0.10 a | 30.20 ± 8.23 a | 36.23 ± 1.68 ab |
| PF9 M | 2.13 ± 1.56 a | 10.94 ± 8.65 a | −0.92 ± 0.65 a | 24.84 ± 5.89 a | 36.68 ± 3.45 ab |
| (b) | |||||