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

Table 1

Acidification properties: pH and TTA, lactic acid, and acetic acid content of sourdoughs.

Sample code	pH	TTA (mL) of NaOH	Lactic acid (mg/100 g)	Acetic acid (mg/100 g)
SDTD4Y	5.11 ± 0.006	6.10 ± 0.098	968.708 ± 0.042	12.935 ± 0.052
SDT5Y	5.12 ± 0.006	5.91 ± 0.011	1001.038 ± 1.551	27.060 ± 0.072
SDL14Y	4.98 ± 0.014	6.91 ± 0.014	1347.229 ± 10.678	18.815 ± 0.102
SD3BY	4.02 ± 0.043	10.74 ± 0.009	2308.044 ± 7.112	35.865 ± 0.084
SDY	5.39 ± 0.003	2.10 ± 0.006	463.378 ± 1.995	3.649 ± 0.055

Data are the mean of two replication analyses and standard error of the means (±SEM); different letters in each column indicate statistically significant differences; SDTD4Y: sourdough inoculated with L. brevis IBRC-M10790 and yeast; SDT5Y: sourdough inoculated with L. plantarum jQ 301799; SDL14Y: sourdough inoculated with L. casei jQ412732; SD3BY: sourdough inoculated with L. plantarum jQ 301799, L. casei jQ412732, L. brevis IBRC-M10790, and yeast; SDY: control sourdough with yeast and without bacteria.