The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of Sourdough Bread with Fermented Zante currants Juice

잔트커런츠 발효액과 Sourdough 식빵의 품질 특성

  • Kim, Young-Mo (Dept. of Food and Nutrition, Gwangju Health University)
  • 김영모 (광주보건대학교 식품영양과)
  • Received : 2019.05.05
  • Accepted : 2019.06.14
  • Published : 2019.06.30
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Abstract

The objective of this study was to investigate quality characteristics of sourdough bread with fermented Zante currants juice. The sweetness of fermented Zante currants starter increased while its pH value decreased as time passed. The pH values were negatively correlated to the added amount of starter with the lowest pH being recorded at 70% addition. Similarly, bread's moisture was inversely correlated to the added amount of starter with the highest moisture content being recorded at 10% addition. For bread's height, excluding the control, 70% addition turned out to be the highest, and the height decreased as the added amount increased. The oven-spring was similar between the control and 70% addition. For the volume, except the control, 70% addition turned out to be the largest. The larger the specific volume was, the higher the volume of bread got. The brightness, redness, and yellowness were decreased as the added amount was increased. For the texture, the control had the highest elasticity and cohesiveness, and they increased as the added amount of starter increased. The hardness had a negative correlation with the added amount, and 70% addition yielded the same result as the control. The adhesiveness appeared only in 10% addition.

Keywords

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Fig. 1. Photographs of white bread with Zante currants sourdough concentrations.

Table 1. Formula of white bread with different Zante currants sourdough addition amounts

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Table 2. Changes in physicochemical properties of fermented Zante currants extract during 7day

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Table 3. pH of dough made with fermented stater from Zante currants sourdough

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Table 4. Fermentation power of dough expansion of white bread with Zante currants sourdough

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Table 5. pH of white bread with Zante currants sourdough

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Table 6. Moisture contents and water activity of white bread with Zante currants sourdough

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Table 7. Specific volume and baking loss of white bread with Zante currants sourdough

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Table 8. Hunter’s color value of white bread with different Zante currants sourdough concentrations

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Table 9. Textural characteristics of white bread with different Zante currants sourdough added ratio

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