Table 3. Changes in volume of milk bread dough with blueberry starter during fermentation

(mL)

Fermentation time(min) Blueberry starter (%)

10 20 30 40 50

1^stFermentation 0 45.00±0.00¹⁾^G²⁾ 45.00±0.00^G 45.00±0.00^G 45.00±0.00^G 45.00±0.00^G

30 50.08±0.63^F 50.58±0.80^F 50.50±0.66^F 50.83±0.63^F 50.42±0.76^F

60 63.08±1.76^E 65.42±0.80^E 65.50±0.90^E 65.67±0.52^E 64.33±0.63^E

90 75.75±0.66^d^C 77.67±0.52^c^C 79.92±1.04^b^C 82.83±0.88^a^C 78.17±0.63^c^C

2^nd Fermentation 30 65.00±0.25^c^D 66.83±0.63^b^D 67.17±0.38^b^D 72.75±0.90^a^D 66.92±0.80^b^D

60 87.17±0.80^d^B 88.17±0.63^d^B 90.75±0.50^c^B 96.58±0.80^a^B 94.42±0.63^b^B

90 110.00±0.25^e^A 112.08±0.72^d^A 115.42±0.72^c^A 122.33±0.95^a^A 117.08±0.72^b^A

¹⁾All values are mean±SD.
²⁾Mean±SD with different superscript within a column are significantly different (p<0.05) by Duncan's multiple range test. ^a^-^eMeans Duncan's multiple range test for different addition (row). ^A^-^GMeans Duncan's multiple range test for fermentation time (column).

Fermentation time(min)		Blueberry starter (%)
Fermentation time(min)		10	20	30	40	50
1^stFermentation	0	45.00±0.00¹⁾^G²⁾	45.00±0.00^G	45.00±0.00^G	45.00±0.00^G	45.00±0.00^G
	30	50.08±0.63^F	50.58±0.80^F	50.50±0.66^F	50.83±0.63^F	50.42±0.76^F
	60	63.08±1.76^E	65.42±0.80^E	65.50±0.90^E	65.67±0.52^E	64.33±0.63^E
	90	75.75±0.66^d^C	77.67±0.52^c^C	79.92±1.04^b^C	82.83±0.88^a^C	78.17±0.63^c^C
2^nd Fermentation	30	65.00±0.25^c^D	66.83±0.63^b^D	67.17±0.38^b^D	72.75±0.90^a^D	66.92±0.80^b^D
	60	87.17±0.80^d^B	88.17±0.63^d^B	90.75±0.50^c^B	96.58±0.80^a^B	94.42±0.63^b^B
	90	110.00±0.25^e^A	112.08±0.72^d^A	115.42±0.72^c^A	122.33±0.95^a^A	117.08±0.72^b^A