The Impact of Different Lactic Acid Bacteria Sourdoughs on the Quality Characteristics of Toast Bread
Table 3
Thermal properties of bread during storage: melting heat of retrograded starch (), peak transition temperature (), and initial transition temperature ().
Sample code
(j/g)
(°C)
(°C)
Day 1
Day 3
Day 6
Day 1
Day 3
Day 6
Day 1
Day 3
Day 6
TT5Y-20
189.960 ± 8.034
274.691 ± 3.495
360.945 ± 11.489
74.638 ± 0.633
79.047 ± 0.275
81.529 ± 2.648
50.734 ± 0.118
52.651 ± 0.037
54.627 ± 0.638
TT5Y-30
180.371 ± 7.189
241.018 ± 6.296
342.854 ± 9.300
75.129 ± 3.195
78.542 ± 0.160
81.850 ± 0.226
50.428 ± 0.275
51.642 ± 0.371
55.528 ± 0.039
TTD4Y-20
188.645 ± 7.537
269.734 ± 4.175
349.523 ± 5.829
75.537 ± 0.285
79.508 ± 2.175
81.096 ± 0.483
50.167 ± 0.158
53.758 ± 0.539
54.245 ± 0.044
TTD4Y-30
182.645 ± 9.537
238.705 ± 4.869
346.729 ± 9.582
75.923 ± 2.684
79.520 ± 4.295
81.042 ± 2.672
50.274 ± 0.150
53.759 ± 0.283
55.586 ± 0.013
TL14Y-20
127.980 ± 6.792
183.683 ± 3.440
265.109 ± 5.330
70.885 ± 0.205
73.015 ± 0.153
79.475 ± 2.104
50.230 ± 0.063
51.930 ± 0.104
56.005 ± 0.141
TL14Y-30
114.586 ± 6.552
159.898 ± 9.200
248.969 ± 5.863
70.135 ± 0.291
71.530 ± 0.514
81.395 ± 1.159
50.170 ± 0.040
51.580 ± 0.150
55.490 ± 0.159
T3BY-20
122.603 ± 4.421
175.478 ± 3.374
245.189 ± 3.143
71.165 ± 0.309
79.525 ± 0.522
80.037 ± 0.073
50.605 ± 0.037
51.600 ± 0.104
56.025 ± 0.107
T3BY-30
122.793 ± 4.018
170.645 ± 6.524
268.940 ± 5.881
70.720 ± 0.110
71.680 ± 0.242
75.325 ± 0.234
50.505 ± 0.095
51.560 ± 0.162
56.005 ± 0.066
TCY-20
206.381 ± 13.699
466.506 ± 13.266
520.281 ± 5.046
76.720 ± 0.387
93.965 ± 1.308
95.870 ± 0.023
50.555 ± 0.794
57.590 ± 2.188
62.660 ± 0.185
TCY-30
181.734 ± 10.270
290.183 ± 6.505
358.675 ± 13.052
76.705 ± 0.707
80.675 ± 0.395
81.950 ± 0.063
50.800 ± 0.023
51.035 ± 0.032
55.605 ± 0.188
TCY-0
205.634 ± 8.532
489.649 ± 5.592
591.294 ± 10.649
78.643 ± 0.475
86.639 ± 0.269
96.638 ± 0.114
50.756 ± 0.175
51.649 ± 0.047
54.726 ± 0.027
Data are the mean of three 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.
