Table 1

Ingredients and technology parameters of sourdoughs used for the manufacture of traditional/typical Italian breads

SourdoughaType of flour% NaCl added per back slopping% Baker's yeast% Sourdough used in back sloppingNo. of back sloppingsTime (h) and temp (°C) of back sloppingbSourdough as leavening agent (LA) or baking improver (BI)
Pane di Altamura PDOT. durum2.0020310, 25LA
Pane di LaterzaT. durum2.002816, 25LA
Pane di Matera PGIT. durum2.5–3.001026, 25LA
Pane di Montecalvo IrpinoT. aestivum/T. durum (20/80%)2.002026, 25BI
Pane Casereccio di Reggio CalabriaT. aestivum1.5–2.00502–36, 22BI
Pane Casereccio del MoliseT. aestivum2.00302–310, 22BI
Pane Casareccio di Genzano PGIT. aestivum2.00.41.516, 30BI
Bozza PrateseT. aestivum0020115, 11BI
Pane di Altopascio TradizionaleT. aestivum0040124, 9LA
Pane di TerniT. aestivum0014112, 16BI
Bastone di PadovaT. aestivum2.00.645118, 27BI
Coppia Ferrarese PGIT. aestivum2.0010112, 22BI
Pane Casereccio MarchigianoT. aestivum2.003316, 23BI
Pane di CappelliT. durum1.502524, 26LA
ModdizzosuT. durum1.8–2.0030111, 22LA
Pane CarasauT. durum1.0–2.0030111, 27BI
Pane nero di CastelvetranoT. durum1.5011–210, 26BI
Pane di LentiniT. durum2.0020211, 25LA
Pagnotta del Dittaino PDOT. durum2.0016.515, 22LA
  • a Sourdoughs are indicated with the names of the related breads.

  • b The first number indicates the length of back slopping, and the second number indicates the temperature of incubation. Mature sourdough, after the last back slopping, was subjected to analyses.