Table 1. Formulations of sponge-dough white pan bread with different yeast and LAB

	Baker’s percent (%)	CON	KM	LAB
Step 1	Wheat flour	70	70	70
	Yeast (S. cerevisiae SPC-SNU 70-1)	2	2	2
	KM yeast		1
	LAB			0.5
	Water	40	40	40
Step 2	Wheat flour	30	30	30
	Sugar	4	4	4
	Salt	2	2	2
	Whole milk powder	4	4	4
	Fat	8	8	8
	Water	25	25	25

CON: control.
KM: Kluyveromyces marxianus NIYC1 yeast.
LAB: lactic acid bacteria.