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Table 2 Characteristics of bread dough and ethnic artisan bread

From: Microbiological characteristics of bread dough and nutritional quality of “Tabnen-naow,” ethnic artisan bread in Burkina Faso

Characteristics

UPY

UPB

UPS

UPW

UPZ

Dough weight (g)

102.0 ± 3.0

98.0 ± 1.2

101.0 ± 1.3

105.0 ± 1.5

108.0 ± 1.3

Dough temperature (°C)

35.7 ± 0.2

36.3 ± 0.1

35.8 ± 0.2

35.9 ± 0.1

36.5 ± 0.3

Pre-fermentation (min)

45.0 ± 2.0

50.0 ± 1.0

70.0 ± 3.0

55.0 ± 2.0

47.0 ± 4.0

Fermentation (min)

30.0 ± 0.0

45.0 ± 2.0

32.0 ± 3.0

34.0 ± 2.0

38.0 ± 2.0

Flour daily used (kg)

50.0 ± 0.0

45.0 ± 0.0

50.0 ± 0.0

50.0 ± 0.0

30.0 ± 5.0

Smoothing (1 to 10*)

4.0 ± 0.0

7.0 ± 0.0

4.0 ± 0.0

7.0 ± 0.0

7.0 ± 1.0

Consistency (1 to 10*)

7.0 ± 0.0

7.0 ± 0.0

7.0 ± 0.0

7.0 ± 0.0

4.0 ± 0.0

Tights (1 to 10*)

10.0 ± 0.0

7.0 ± 2.0

10.0 ± 0.0

7.0 ± 1.0

10.0 ± 0.0

Extensibility (1 to 10*)

7.0 ± 0.0

7.0 ± 2.0

7.0 ± 0.0

7.0 ± 1.0

7.0 ± 2.0

Elasticity (1 to 10*)

10.0 ± 0.0

10.0 ± 0.0

10.0 ± 0

10.0 ± 0.0

10.0 ± 0.0

Loaf of bread weight (g)

80.2 ± 0.7

82.1 ± 1.2

80.1 ± 1.0

77.5 ± 1.5

76.1 ± 0.7

Bread quantity (loaves)

203.0 ± 8.0

220.0 ± 10.0

205.0 ± 3.0

196.0 ± 5.0

208.0 ± 3.0

Baguette price (FCFA)

50.0 ± 0.0

50.0 ± 0.0

50.0 ± 0.0

50.0 ± 00

50.0 ± 0.0

Production costs (FCFA)

10,150.0 ± 200.0

11,000.0 ± 1000.0

10 ,250.0 ± 150.0

9800.0 ± 250

10,400 ± 150.0

  1. UPY: Yagma Production Unit; UPB: Bissigui Production Unit; UPS: Saaba Production Unit; UPW: Wamtenga Production Unit; UPZ: Zongo Production Unit; 1 = Poor; 4 = Passable; 7 = Good; and 10 = Very Good