Table 1 Treatments and abbreviations used in this study.
Number | Abbreviation | The type of bacteria used in sourdough | Dough yield (%) | The amount of sourdough (%) |
|---|---|---|---|---|
1 | Control | – | – | – |
2 | LF.200.SD10 | Lactobacillus fermentum | 200 | 10 |
3 | LF.200.SD20 | Lactobacillus fermentum | 200 | 20 |
4 | LF.200.SD30 | Lactobacillus fermentum | 200 | 30 |
5 | LF.300.SD10 | Lactobacillus fermentum | 300 | 10 |
6 | LF.300.SD20 | Lactobacillus fermentum | 300 | 20 |
7 | LF.300.SD30 | Lactobacillus fermentum | 300 | 30 |
8 | LP.200.SD10 | Lactobacillus plantarum | 200 | 10 |
9 | LP.200.SD20 | Lactobacillus plantarum | 200 | 20 |
10 | LP.200.SD30 | Lactobacillus plantarum | 200 | 30 |
11 | LP.300.SD10 | Lactobacillus plantarum | 300 | 10 |
12 | LP.300.SD20 | Lactobacillus plantarum | 300 | 20 |
13 | LP.300.SD30 | Lactobacillus plantarum | 300 | 30 |
