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. 2020 Oct 14;9(10):1465. doi: 10.3390/foods9101465

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© 2020 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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Graphical representations of the Extensograph parameters: (a) energy (E) as affected by the levels of sea salt (SS) and dry sourdough (SD) incorporated in wheat flour at 1.10 (mL/100 g) fermented sugar; (b) energy (E) as affected by the levels of sea salt (SS) and fermented sugar (FS) incorporated in wheat flour at 2.75 (g/100 g) dry sourdough; (c) maximum resistance (R_max) as affected by the levels of sea salt (SS) and dry sourdough (SD) incorporated in wheat flour at 1.10 (mL/100 g) fermented sugar; (d) maximum resistance (R_max) as affected by the levels of sea salt (SS) and fermented sugar (FS) incorporated in wheat flour at 2.75 (g/100 g) dry sourdough.