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

Table 4

Influence of LAB and sourdough on the hardness of bread samples.

Sample code	Hardness 1 (N)	Hardness 2 (N)
TT5Y-20	28.422 ± 0.079	24.927 ± 0.096
TT5Y-30	26.342 ± 0.079	23.648 ± 0.096
TTD4Y-20	27.425 ± 0.079	25.891 ± 0.096
TTD4Y-30	26.593 ± 0.079	24.328 ± 0.096
TL14Y-20	28.672 ± 0.079	25.197 ± 0.096
TL14Y-30	21.732 ± 0.079	18.289 ± 0.096
T3BY-20	26.806 ± 0.079	24.532 ± 0.096
T3BY-30	17.062 ± 0.079	15.131 ± 0.096
TCY-20	36.149 ± 0.079	32.617 ± 0.096
TCY-30	39.579 ± 0.079	35.188 ± 0.096
TCY-0	46.735 ± 0.079	42.714 ± 0.096

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.