The Impact of Different Lactic Acid Bacteria Sourdoughs on the Quality Characteristics of Toast Bread

Table 5

Influence of LAB and sourdough on sensory attributes (mean value) of bread samples.

Sample code	appearance	Color	Texture	Taste	Staling	Overall acceptability
TT5Y-20	7.40 ± 0.135	7.73 ± 0.116	5.62 ± 0.249	6.27 ± 0.207	5.52 ± 0.244	5.88 ± 0.205
TT5Y-30	7.48 ± 0.127	7.92 ± 0.112	5.78 ± 0.290	6.32 ± 0.225	5.40 ± 0.310	6.38 ± 0.199
TTD4Y-20	7.67 ± 0.108	8.27 ± 0.089	5.50 ± 0.260	6.42 ± 0.183	5.10 ± 0.251	5.63 ± 0.233
TTD4Y-30	7.20 ± 0.132	8.03 ± 0.106	5.65 ± 0.264	6.12 ± 0.217	5.40 ± 0.251	5.87 ± 0.236
TL14Y-20	7.58 ± 0.126	8.02 ± 0.102	5.07 ± 0.164	5.32 ± 0.149	4.75 ± 0.148	5.23 ± 0.127
TL14Y-30	7.47 ± 0.131	8.05 ± 0.090	5.82 ± 0.249	6.50 ± 0.177	5.48 ± 0.254	6.10 ± 0.208
T3BY-20	7.60 ± 0.141	7.97 ± 0.116	4.72 ± 0.231	5.48 ± 0.166	4.35 ± 0.216	5.12 ± 0.161
T3BY-30	7.60 ± 0.124	8.27 ± 0.098	6.83 ± 0.153	7.22 ± 0.160	6.42 ± 0.156	6.93 ± 0.157
TCY-20	6.15 ± 0.199	7.13 ± 0.212	5.22 ± 0.249	5.72 ± 0.281	4.55 ± 0.277	5.47 ± 0.220
TCY-30	6.92 ± 0.214	7.25 ± 0.200	5.67 ± 0.219	5.95 ± 0.258	5.20 ± 0.263	5.87 ± 0.235
TCY-0	6.10 ± 0.132	7.15 ± 0.196	4.89 ± 0.196	5.42 ± 0.178	4.01 ± 0.218	4.98 ± 0.221

Data are shown as the means ± standard error (±SEM); different letters indicate statistically significant differences; TT5Y-20, Toast bread containing 20% of SDT5Y; TT5Y-30, Toast bread containing 30% of SDT5Y; TTD4Y-20, Toast bread containing 20% of SDTD4Y; TTD4Y-30, Toast bread containing 30% of SDTD4Y; TL14Y-20, Toast bread containing 20% of SDL14Y; TL14Y-30, Toast bread containing 30% of SDL14Y; T3BY-20, Toast bread containing 20% of SD3BY; T3BY-30, Toast bread containing 30% of SD3BY; TCY-20, Toast bread containing 20% of SDY; TCY-30, Toast bread containing 30% of SDY; TCY-0, Toast bread prepared without sourdough.