# Bread Biopreservation through the Addition of Lactic Acid Bacteria in Sourdough
## 3 Results and Discussion
### Effect of Sourdough on the Properties of Dough and Bread
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Properties**} & \multicolumn{5}{c}{**Dough T0**} \\ \cline{2-6}  & **BC** & **SBC** & \(\mathrm{SBC_{p}}\) & \(\mathrm{SB_{1}}\) & \(\mathrm{SB_{2}}\) \\ \hline (a) pH & 5.83 \(\pm\) 0.04 \({}^{\mathrm{c}}\) & 6.02 \(\pm\) 0.10 \({}^{\mathrm{b}}\) & 6.16 \(\pm\) 0.09 \({}^{\mathrm{a}}\) & 5.05 \(\pm\) 0.02 \({}^{\mathrm{d}}\) & 4.77 \(\pm\) 0.08 \({}^{\mathrm{e}}\) \\ (b) Titratable acidity (mL NaOH) & 14.40 \(\pm\) 0.36 \({}^{\mathrm{a}}\) & 2.50 \(\pm\) 0.10 \({}^{\mathrm{d}}\) & 3.00 \(\pm\) 0.10 \({}^{\mathrm{d}}\) & 4.13 \(\pm\) 0.06 \({}^{\mathrm{c}}\) & 6.33 \(\pm\) 0.47 \({}^{\mathrm{b}}\) \\ \hline \multicolumn{6}{c}{Fermented dough} \\ \cline{2-6}  & BC & SBC & \(\mathrm{SBC_{p}}\) & \(\mathrm{SB_{1}}\) & \(\mathrm{SB_{2}}\) \\ \hline (a) pH & 5.40 \(\pm\) 0.02 \({}^{\mathrm{a}}\) & 4.30 \(\pm\) 0.62 \({}^{\mathrm{c}}\) & 5.13 \(\pm\) 0.62 \({}^{\mathrm{b}}\) & 3.69 \(\pm\) 0.02 \({}^{\mathrm{d}}\) & 3.68 \(\pm\) 0.45 \({}^{\mathrm{d}}\) \\ (b) Titratable acidity (mL NaOH) & 11.17 \(\pm\) 0.40 \({}^{\mathrm{a}}\) & 9.27 \(\pm\) 0.85 \({}^{\mathrm{b}}\) & 9.57 \(\pm\) 0.15 \({}^{\mathrm{b}}\) & 8.07 \(\pm\) 0.06 \({}^{\mathrm{b}}\) & 8.73 \(\pm\) 0.31 \({}^{\mathrm{b}}\) \\ (c) Volume increase (cm) & 1.40 \(\pm\) 0.10 \({}^{\mathrm{a}}\) & 1.23 \(\pm\) 0.06 \({}^{\mathrm{ab}}\) & 0.97 \(\pm\) 0.15 \({}^{\mathrm{b}}\) & 0.97 \(\pm\) 0.06 \({}^{\mathrm{b}}\) & 1.07 \(\pm\) 0.15 \({}^{\mathrm{ab}}\) \\ \hline \multicolumn{6}{c}{Bread} \\ \cline{2-6}  & BC & SBC & \(\mathrm{SBC_{p}}\) & \(\mathrm{SB_{1}}\) & \(\mathrm{SB_{2}}\) \\ \hline (a) pH & 5.83 \(\pm\) 0.04 \({}^{\mathrm{c}}\) & 6.02 \(\pm\) 0.10 \({}^{\mathrm{b}}\) & 6.16 \(\pm\) 0.09 \({}^{\mathrm{a}}\) & 5.05 \(\pm\) 0.02 \({}^{\mathrm{b}}\) & 4.77 \(\pm\) 0.08 \({}^{\mathrm{e}}\) \\ (b) Titratable acidity (mL NaOH) & 14.40 \(\pm\) 0.36 \({}^{\mathrm{a}}\) & 2.50 \(\pm\) 0.10 \({}^{\mathrm{d}}\) & 3.00 \(\pm\) 0.10 \({}^{\mathrm{d}}\) & 4.13 \(\pm\) 0.06 \({}^{\mathrm{c}}\) & 6.33 \(\pm\) 0.47 \({}^{\mathrm{b}}\) \\ (c) Specific volume (mL/g) & 2.20 \(\pm\) 0.10 \({}^{\mathrm{a}}\) & 2.10 \(\pm\) 0.10 \({}^{\mathrm{a}}\) & 2.20 \(\pm\) 0.10 \({}^{\mathrm{a}}\) & 2.50 \(\pm\) 0.10 \({}^{\mathrm{b}}\) & 2.60 \(\pm\) 0.11 \({}^{\mathrm{b}}\) \\ (d) \(\omega_{m}\) & 0.67 \(\pm\) 0.05 \({}^{\mathrm{a}}\) & 0.68 \(\pm\) 0.03 \({}^{\mathrm{a}}\) & 0.69 \(\pm\) 0.01 \({}^{\mathrm{a}}\) & 7.00 \(\pm\) 0.03 \({}^{\mathrm{a}}\) & 0.72 \(\pm\) 0.01 \({}^{\mathrm{a}}\) \\ (e) Humidity (\%) & 22.30 \(\pm\) 2.70 \({}^{\mathrm{a}}\) & 17.40 \(\pm\) 0.20 \({}^{\mathrm{a}}\) & 18.20 \(\pm\) 1.70 \({}^{\mathrm{a}}\) & 17.40 \(\pm\) 0.80 \({}^{\mathrm{a}}\) & 19.80 \(\pm\) 0.80 \({}^{\mathrm{a}}\) \\ (f) Color & & & & & \\ L\({}^{*}\) & 85.00 \(\pm\) 0.40 \({}^{\mathrm{a}}\) & 86.30 \(\pm\) 0.70 \({}^{\mathrm{bc}}\) & 86.00 \(\pm\) 0.40 \({}^{\mathrm{bc}}\) & 86.40 \(\pm\) 0.20 \({}^{\mathrm{c}}\) & 88.40 \(\pm\) 0.30 \({}^{\mathrm{ab}}\) \\ a\({}^{*}\) & 0.50 \(\pm\) 0.20 \({}^{\mathrm{a}}\) & \(-\)0.60 \(\pm\) 0.01 \({}^{\mathrm{c}}\) & \(-\)0.10 \(\pm\) 0.30 \({}^{\mathrm{b}}\) & \(-\)0.50 \(\pm\) 0.20 \({}^{\mathrm{bc}}\) & \(-\)0.10 \(\pm\) 0.20 \({}^{\mathrm{b}}\) \\ b\({}^{*}\) & 1.50 \(\pm\) 0.40 \({}^{\mathrm{a}}\) & 1.50 \(\pm\) 0.50 \({}^{\mathrm{a}}\) & 1.80 \(\pm\) 0.30 \({}^{\mathrm{a}}\) & 1.70 \(\pm\) 0.40 \({}^{\mathrm{a}}\) & 1.50 \(\pm\) 0.20 \({}^{\mathrm{a}}\) \\ \hline \hline \end{tabular}  
* BC: bread control; SBC: sourdough bread control; \(\mathrm{SBC_{p}}\): sourdough bread control with propionate; \(\mathrm{SB_{1}}\): sourdough bread with _L. plantarum_ 5L1 inoculum (0.5%); \(\mathrm{SB_{2}}\): sourdough bread with _L. plantarum_ 5L1 inoculum (5%). Triplicates of each sample were made for analysis. Different lower-case letters indicate significant differences between treatments (_p_\(\geq\) 0.05).  
\end{table} 
Table 3: Results of properties evaluated in doughs before fermentation (T0), after dough fermentation, and after baked breads.