Table 9. Textural characteristics of sourdough bread prepared with different amounts of banana sour starter
Items | Banana sour starter (%) |
Control | 10 | 20 | 30 | 50 |
Springiness (%) | 88.22±1.491)a2) | 88.35±0.54a | 88.94±1.48a | 89.22±1.28a | 90.50±2.43a |
Cohesiveness (%) | 72.68±2.29c | 74.11±1.77bc | 74.32±2.12bc | 77.19±0.82ab | 79.60±3.08a |
Gummines (g) | 284.03±87.23a | 313.05±60.08a | 251.62±51.71ab | 213.43±17.23ab | 169.42±10.86b |
Brittleness (g) | 251.13±81.89a | 276.73±54.26a | 224.26±49.79ab | 190.53±17.53ab | 153.25±9.12b |
Hardness (g/cm2) | 3.84±0.40ab | 4.61±0.88a | 3.72±0.77ab | 3.18±0.27bc | 2.59±0.29c |
Each value represents the mean±SD of three determinations (n=3).
Mean with different superscripts in the same row (a-c) are significantly different at p<0.05 by Duncan’s multiple range test.