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. 2021 Mar 1;10(3):514. doi: 10.3390/foods10030514

Table 3.

Physical properties of sourdough and control bread samples.

Sample Hardness (N) Springiness Cohesiveness Chewiness (N) Resilience Specific
Volume (cm3/g)
Wheat flour breads
1W30 27.98 ± 0.74 A,b 0.92 ± 0.03 A,b 0.76 ± 0.00 B,b 19.60 ± 0.46 A,b 0.42 ± 0.01 B,b 1.53 ± 0.01 B,b
1W25 47.24 ± 0.29 A,a 0.89 ± 0.00 B,b 0.76 ± 0.02 B,b 28.00 ± 0.58 A,a 0.45 ± 0.01 B,a,b 1.38 ± 0.01 B,c
CW 5.37 ± 0.44 c 1.30 ± 0.09 a 0.84 ± 0.00 a 5.89 ± 0.13 c 0.49 ± 0.00 a 3.55 ± 0.03 a
2W30 10.71 ± 0.22 B,b 0.97 ± 0.01 A,b 0.87 ± 0.01 A,a 9.02 ± 0.14 B,b 0.52 ± 0.03 A,a 2.16 ± 0.01 A,b
2W25 12.74 ± 0.51 B,a 1.13 ± 0.02 A,a,b 0.87 ± 0.00 A,a 12.30 ± 0.03 B,a 0.55 ± 0.00 A,a 2.02 ± 0.00 A,c
CW 5.37 ± 0.44 c 1.30 ± 0.09 a 0.84 ± 0.00 a 5.89 ± 0.13 c 0.49 ± 0.00 a,b 3.55 ± 0.03 a
Whole wheat flour breads
1WW30 45.78 ± 0.01 A,b 0.75 ± 0.00 A,b 0.60 ± 0.01 B,b 20.29 ± 1.00 A,a 0.26 ± 0.02 B,b 1.41 ± 0.02 B,b
1WW25 54.25 ± 0.56 A,a 0.75 ± 0.01 B,b 0.54 ± 0.02 B,c 21.87 ± 0.66 A,a 0.24 ± 0.00 B,b 1.27 ± 0.00 B,c
CWW 19.02 ± 1.70 c 0.92 ± 0.01 a,b 0.73 ± 0.01 a 12.83 ± 1.25 b 0.36 ± 0.01 a 2.54 ± 0.12 a
2WW30 25.35 ± 1.60 B,b 0.87 ± 0.02 A,a,b 0.74 ± 0.01 A,a 16.23 ± 0.5 B,b 0.38 ± 0.01 A,a 2.04 ± 0.03 A,b
2WW25 33.63 ± 0.79 B,a 0.87 ± 0.01 A,a 0.73 ± 0.00 A,a 21.21 ± 0.59 A,a 0.38 ± 0.00 A,a 1.80 ± 0.02 A,c
CWW 19.02 ± 1.70 c 0.92 ± 0.01 a,b 0.73 ± 0.01 a 12.83 ± 1.25 d,c 0.36 ± 0.01 a 2.54 ± 0.12 a

The mean value ± standard deviations of quadruplet analysis are given. A–B: Different uppercase letter in same column indicates effect of fermentation type at same temperature, a–c: different lowercase letter in same column indicates effect of temperature for same fermentation types (p < 0.05).