Table 3 The amount of gluten at different intervals of fermentation
From: Gluten hydrolyzing activity of Bacillus spp isolated from sourdough
Isolates | 0Â h | 6Â h | 24Â h | 48Â h |
|---|---|---|---|---|
GS 33 | > 270.00 | > 270.00 | 254.17 | 104.89 |
GS 143 | > 270.00 | > 270.00 | > 270.00 | 111.62 |
GS 181 | > 270.00 | > 270.00 | > 270.00 | 107.18 |
GS 188 | > 270.00 | > 270.00 | 267.59 | 98.86 |
Consortium | > 270.00 | > 270.00 | 263.56 | 102.10 |
CAD | > 270.00 | 239.39 | 13.05 | < 10.00 |
Neutral dough | > 270.00 | > 270.00 | > 270.00 | > 270.00 |