Research Article
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
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| 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 |
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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.
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