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.