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.