Table 1.
Type-1 and type-2 fermentation conditions and sample code.
| Fermentation Type | Fermentation Temperature | Material | Sample Code |
|---|---|---|---|
| Type-1 (spontaneous) |
25 °C | Wheat flour | 1W25 |
| Whole wheat flour | 1WW25 | ||
| 30 °C | Wheat flour | 1W30 | |
| Whole wheat flour | 1WW30 | ||
| Type-2 (addition mix of Lactobacillus brevis ELB99, Lactiplantibacillus plantarum ELB75, Saccharomyces cerevisiae) |
25 °C | Wheat flour | 2W25 |
| Whole wheat flour | 2WW25 | ||
| 30 °C | Wheat flour | 2W30 | |
| Whole wheat flour | 2WW30 | ||
| Not fermented | Control wheat flour | CW | |
| Not fermented | Control whole wheat flour | CWW |