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

Table 2

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

Sample code	pH	TTA (mL) of NaOH	Lactic acid (mg/100 g dry basis)	Acetic acid (mg/100 g dry basis)
TT5Y-20	5.63 ± 0.011	3.06 ± 0.026	494.127 ± 0.977	11.359 ± 0.038
TT5Y-30	5.50 ± 0.003	3.22 ± 0.009	541.597 ± 0.596	14.094 ± 0.033
TTD4Y-20	5.42 ± 0.003	3.86 ± 0.014	306.643 ± 2.306	3.008 ± 0.031
TTD4Y-30	5.38 ± 0.009	4.12 ± 0.063	464.853 ± 3.280	3.924 ± 0.055
TL14Y-20	5.30 ± 0.006	4.18 ± 0.009	618.581 ± 1.182	10.066 ± 0.030
TL14Y-30	5.13 ± 0.011	4.47 ± 0.026	690.368 ± 0.477	11.834 ± 0.113
T3BY-20	5.27 ± 0.009	4.85 ± 0.009	979.143 ± 2.137	15.172 ± 0.027
T3BY-30	5.20 ± 0.009	4.92 ± 0.017	1179.843 ± 5.434	16.980 ± 0.025
TCY-20	5.67 ± 0.009	2.69 ± 0.009	221.303 ± 1.345	1.435 ± 0.021
TCY-30	5.63 ± 0.017	2.77 ± 0.009	245.590 ± 2.344	2.252 ± 0.010
TCY-0	5.91 ± 0.009	2.36 ± 0.089	110.053 ± 1.653	0.973 ± 0.024

Data are the mean of two replication analyses and standard error of the means (±SEM); different letters in each column 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.