Figure 4.

Principal component analysis with (A) graph of all quantitative variables according to leavening agent—bread sugars, polyols, organics acids and alcohols contents, bread protein fractions proportions, bread protein total content, non-digested bread protein proportion, and bread minerals contents—and (B) plot according to the 8 leavening agents (sourdoughs CRA, EDI, and STE, mixed sourdough/yeast CRA*HIR and STE*HIR, and commercial yeasts Bioreal, HIR, and Inst) and the 2 wheat varieties (Barbu, Renan). (“CRA”, “EDI”, and “STE” referr, respectively, to the bakers Collectif Cravirolla, Edith Brissiaud, and Stéphane, and “HIR”, “Bioreal”, and “Inst” refer, respectively, to the three commercial yeasts Hirondelle fresh yeast—Lesaffre, Bioreal organic fresh yeast—Europ-Labo, and Saf-instant instant yeast—Lesaffre).