# Repurposing Olive Oil Mill Wastewater into a Valuable Ingredi for Functional Bread Production
## 2 Materials and Methods
### Quality Characteristics of Final Breads  
Table 5 summarizes bread quality from the \(S\) and \(B\) processes. In the \(S\) process, baking led to weight losses of 13.27-14.09%, with specific volume decreasing as OOMW increased (2.67 cm\({}^{3}\)/g in CTR\({}_{S}\) to 2.16 cm\({}^{3}\)/g in EXP\({}_{S}\)-2). OOMW addition altered crust and crumb color and the lightness increased, while redness and yellowness decreased; the a* (red) parameter increased significantly (\(p<0.05\)) and was found among the three treatments, showing a constant increase. \begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Media**} & \multirow{2}{*}{**Time**} & \multicolumn{4}{c}{**Samples**} & \multirow{2}{*}{**\(p\) Value**} \\ \cline{3-3} \cline{5-6}  & & **CT\({}_{B}\)** & & **EXP\({}_{B}\)-1** & & **EXP\({}_{B}\)-2** \\ \hline \multirow{3}{*}{PCA} & 0 h & 7.11 \(\pm\) 0.10 a  & 7.17 \(\pm\) 0.05 a  & 7.28 \(\pm\) 0.24 a  & 0.437 \\  & 2 h & 8.36 \(\pm\) 0.26 a  & 7.64 \(\pm\) 0.09 a  & 7.63 \(\pm\) 0.46 a  & 0.044 \\  & 0 h & 7.78 \(\pm\) 0.06 a  & 7.19 \(\pm\) 0.21 b  & 7.27 \(\pm\) 0.12 b  & 0.005 \\  & 2 h & 8.33 \(\pm\) 0.22 a  & 7.63 \(\pm\) 0.12 b  & 7.38 \(\pm\) 0.15 b  & 0.001 \\  & 0 h & 7.25 \(\pm\) 0.03 a  & 7.15 \(\pm\) 0.14 a  & 7.32 \(\pm\) 0.12 a  & 0.232 \\  & 2 h & 8.10 \(\pm\) 0.13 a  & 7.43 \(\pm\) 0.21 c  & 7.44 \(\pm\) 0.09 b  & \textless{}0.0001 \\  & 0 h & 7.52 \(\pm\) 0.10 a  & 7.34 \(\pm\) 0.04 a  & 7.34 \(\pm\) 0.45 a  & 0.655 \\  & 2 h & 8.42 \(\pm\) 0.01 a  & 8.22 \(\pm\) 0.01 a  & 8.32 \(\pm\) 0.44 a  & 0.649 \\  & 0 h & 1.60 \(\pm\) 0.1 a  & 1.35 \(\pm\) 0.08 ab  & 1.45 \(\pm\) 0.06 b  & 0.026 \\  & 2 h & \textless{}1 & \textless{}1 & \textless{}1 & n.d. \\  & 0 h & \textless{}1 & \textless{}1 & \textless{}1 & n.d. \\  & 2 h & \textless{}1 & \textless{}1 & \textless{}1 & n.d. \\ \hline \hline \end{tabular} The results indicate the mean values \(\pm\) S.D. (standard deviation) of the counts performed in duplicate, expressed as log CFU/g. Data within the same row followed by different letters are significantly different according to [PERSON]’s test. Abbreviations: CTR\({}_{B}\), control production; EXP\({}_{B}\)-1, experimental 1 production (50% OOMW in substitution of water); n.d., not detected; PCA, Plate Count Agar; mMRS, Modified de Man, Rogosa and Sharpe Agar; SDB, Sabouraud Dextrose Broth; YPD, Yeast Petptone Deutsche Agar; VRBA, Violet Red Bile Agar; VRBGA, Violet Red Bile Glucose Agar.  
\end{table} 
Table 4: Microbial loads of \(B\) process doughs, produced using a biga-like fermentation agent. \begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Time**} & \multirow{2}{*}{**Parameter**} & \multicolumn{4}{c}{**Samples**} & \multirow{2}{*}{**\(p\) Value**} \\ \cline{3-4} \cline{5-6}  & & **CT\({}_{\rm B}\)** & **EXP\({}_{B}\)-1** & & **EXP\({}_{B}\)-2** \\ \hline \multirow{3}{*}{0 h} & pH & 5.23 \(\pm\) 0.02 a  & 5.13 \(\pm\) 0.02 a  & 5.13 \(\pm\) 0.03 a  & 0.173 \\  & TTA & 5.7 \(\pm\) 0.01 c  & 9 \(\pm\) 0.03 b  & 10.4 \(\pm\) 0.02 a  & \textless{}0.0001 \\  & pH & 5.09 \(\pm\) 0.01 a  & 5.02 \(\pm\) 0.01 b  & 5.07 \(\pm\) 0.01 a  & \textless{}0.0001 \\  & TTA & 6.3 \(\pm\) 0.03 c  & 10.1 \(\pm\) 0.01 b  & 11.00 \(\pm\) 0.01 a  & \textless{}0.0001 \\  & & & & & \\ \hline \hline \end{tabular} The results indicate the mean values \(\pm\) S.D. (standard deviation) of the counts performed in duplicate. Data within the same row followed by different letters are significantly different according to [PERSON]’s test. Abbreviations: CTR\({}_{B}\), control production; EXP\({}_{B}\)-1, experimental 1 production (50% OOMW in substitution of water); EXP\({}_{B}\)-2, experimental 2 production (100% OOMW in substitution of water).  
\end{table} 
Table 3: Acidification parameters of \(B\) process doughs, produced using a biga-like fermentation agent. Image analysis revealed that increasing the percentage of OOMW in the bread led to a higher void fraction and cell density in the crumb, while the alveolation decreased.