Table 2 Physical characteristics of breads made by traditional and mature sourdough propagated for nine days using tap water collected in ten Italian regions.

From: Tap water is one of the drivers that establish and assembly the lactic acid bacterium biota during sourdough preparation

Sourdough breada

Hardness (N)

Elasticity (%)

Gumminess (N)

Chewiness (N)

Cohesiveness

Specific volume (cm3/g)

Black pixel areab (%)

A

19.06 ± 1.0de

90 ± 10a

32.85 ± 11.01ab

29.71 ± 6.50bc

0.34 ± 0.03a

2.62 ± 0.33a

57 ± 0.8a

B

17.90 ± 0.8e

94 ± 6a

35.55 ± 10.05ab

33.69 ± 9.87abc

0.29 ± 0.05a

2.82 ± 0.23a

55 ± 1.1a

C

28.46 ± 1.4a

90 ± 10a

43.86 ± 9.02a

39.66 ± 8.77a

0.31 ± 0.05a

2.52 ± 0.18a

54 ± 0.9a

LA

25.30 ± 0.9b

92 ± 8a

46.27 ± 8.51a

42.48 ± 8.90a

0.37 ± 0.04a

2.72 ± 0.16a

54 ± 1.4a

LO

16.26 ± 0.6 f

100 ± 0a

26.14 ± 9.44b

26.09 ± 9.69bc

0.32 ± 0.05a

2.74 ± 0.23a

56 ± 2.3a

P

15.48 ± 0.7 f

89 ± 8a

26.03 ± 8.69b

23.27 ± 8.50c

0.34 ± 0.02a

2.60 ± 0.25a

56 ± 5.3a

T

18.06 ± 0.5e

96 ± 3a

34.52 ± 10.22ab

33.11 ± 10.03abc

0.38 ± 0.04a

2.63 ± 0.35a

54 ± 1.4a

TA

18.38 ± 0.6e

91 ± 1a

33.47 ± 9.56ab

30.48 ± 9.45bc

0.36 ± 0.02a

2.73 ± 0.19a

56 ± 2.6a

U

23.78 ± 1.1c

94 ± 5a

41.30 ± 9.88a

38.85 ± 8.66a

0.35 ± 0.05a

2.72 ± 0.18a

55 ± 5.6a

V

20.28 ± 0.8d

94 ± 6a

36.44 ± 9.75ab

34.36 ± 8.98ab

0.36 ± 0.04a

2.74 ± 0.14a

54 ± 1.8a

  1. aThe name of each sourdough bread derived from the tap water used during the propagation of traditional sourdough.
  2. bBlack pixel area was the percentage of the image area filled up with black pixel (gas cells).
  3. Mean values (±S.D.) in the same column with a common letter were not significantly different at a P value of 0.05.
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