. 2022 Jun 20;5:1054–1060. doi: 10.1016/j.crfs.2022.06.005

Table 2.

The effect of different strains on the texture of sourdough fermentation bread.

Sample	The texture of sourdough fermentation bread						Sensory evaluation/(score)
Sample	Hardness	Gumminess	Chewiness	Springiness	Cohesiveness	Resilience	Sensory evaluation/(score)
UF-b	1183.71±14.01^a	986.09±10.15^a	902.22±1.52^a	0.97±0.04^a	0.79±0.05^a	0.39±0.36^a	82.25±2.12^a
NU-b	850.45±17.40^d	627.34±17.51^d	610.41±7.18^e	0.93±0.04^d	0.77±0.01^b	0.43±0.43^cd	88.24±1.55^c
LF-b	927.96±12.35^b	871.77±9.36^b	702.47±1.03^b	0.92±0.04^b	0.74±0.04^b	0.42±0.39^b	85.23±1.02^b
PP-b	715.70±5.17^c	555.78±12.99^c	528.14±6.42^d	0.92±0.05^c	0.80±0.04^c	0.44±0.44^c	91.65±1.04^d
ST-b	565.86±15.66^e	469.24±11.93^e	450.22±16.77^d	0.92±0.03^e	0.86±0.02^b	0.52±0.52^ce	93.65±1.53^d
GT-b	436.34±16.02^f	324.69±26.34^f	342.63±15.18^c	0.93±0.05^f	0.85±0.01^b	0.50±0.50^cd	95.67±2.39^e

The data are the means of three independent experiments ± standard deviations. ^a-f Significant difference of different superscript letter values in the same column (P < 0.05).