Table 8. Specific volume and baking loss of sourdough bread prepared with different amounts of banana sour starter

Banana sour starter (%) Dough weight (g) Bread weight (g) Bread volume (mL) Specific volume (mL/g) Baking loss (%)
Control 448.33±0.581)b2) 419.33±2.31ab 2,188.55±7.32e 4.89±0.01e 6.46±0.39b
10 448.00±1.73b 418.33±0.58b 2,272.72±7.60d 5.08±0.02d 6.62±0.23b
20 449.33±2.08b 420.00±1.00ab 2,356.90±7.88c 5.26±0.02c 6.52±0.31b
30 450.00±1.00b 416.67±1.53b 2,441.08±8.16b 5.44±0.02b 7.41±0.14a
50 455.33±2.89a 422.33±2.89a 2,493.70±4.66a 5.48±0.03a 7.25±0.05a
Each value represents the mean±SD of three determinations (n=3).
Mean with different superscripts in the same row (a-e) are significantly different at p<0.05 by Duncan’s multiple range test.