*2.3. Bread Production*

Bread was obtained in a pilot plant according to the methods ACC10-10B29 modified by Capozzi et al. [29]. Briefly, the sourdough was subject to kneading for 10 min, followed by fermentation for 90 min at room temperature. The sourdough was then aliquoted in samples of about 250 g each and fermented for another 90 min. Afterwards, samples were put into apposite shapes to attain specific dimensions (11 cm × 25 cm × 7 cm) and submitted to a final fermentation step of 90 min at room temperature. Bread was obtained after the dough was baked in an oven at 220 ◦C for 40 min. The bread was cut in half in order to repeat each experimental condition in duplicate.
