Improvement of Bread Quality by Adding Wheat Germ Fermented with Lactobacillus plantarum dy-1

Table 3

The pH value and TTA of bread.

Group	pH	TTA (mL)
Wheat flour bread	5.49 ± 0.08	3.5 ± 0.11
Raw wheat germ bread	5.66 ± 0.05	4.9 ± 0.09
Fermented wheat germ bread	4.95 ± 0.04	6.3 ± 0.16