Table 2 The effect of bacteria type and dough yield on sourdough characteristics.

pH

4.53 ± 0.30^ab

4.60 ± 0.32^a

3.79 ± 0.10^c

^bc3.88 ± 0.25

Lactic acid

(mg/100 g dry basis)

520.33 ± 9.26^b

129.00 ± 5.41^d

620.33 ± 9.79^a

^c169.00 ± 6.16

count bacteria

(Log cfu /g)

9.84 ± 0.20^a

8.80 ± 0.10^b

9.46 ± 0.30^a

8.33 ± 0.20^b