Open Access
Table 3.
Determination of physical-chemical properties of brad samples
| Sample | Acidity, deg. | Wet content, % | Porosity, % |
|---|---|---|---|
| Direct method of production | |||
| Test sample | 1.2 | 42 | 75 |
| Control sample | 1.2 | 43 | 78 |
| Method of production using sourdough | |||
| Test sample | 2.4 | 43 | 80 |
| Control sample | 2.4 | 43 | 84 |
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