TABLE 2.

Technological characteristics of sourdoughs produced by depositor 7

Sample codeSampling campaignFlour compositionAge of sourdoughFermentation conditionsRefrigeration before sampling
D07WR01T0111/6 wheat + 5/6 rye10 mo13 h, 26°C80 h, 6°C
D07WR01T0211/6 wheat + 5/6 rye10 mo13 h, 26°C11 h, 6°C
D07WR02T0112/3 wheat + 1/3 rye60 h12 h, ambient tempNone
D07WR01T0321/6 wheat + 5/6 rye2 yr16 h, 26°C26 h, 6°C