Table 5. Fermentation power of dough expansion of sourdough bread prepared with different amounts of banana sour starter

Component Banana sour starter (%)
Control 10 20 30 50
First proofing (mL) 14.96±0.041)a2) 12.01±0.01c 13.01±0.01b 13.02±0.02b 13.03±0.01b
Second proofing (mL) 22.01±0.01d 22.01±0.01d 24.01±0.01c 25.97±0.06b 27.93±0.06a
Each value represents the mean±SD of three determinations (n=3).
Mean with different superscripts in the same row (a-d) are significantly different at p<0.05 by Duncan’s multiple range test.