Fig. 1. Photographs of white bread with Zante currants sourdough concentrations.
Table 1. Formula of white bread with different Zante currants sourdough addition amounts
Table 2. Changes in physicochemical properties of fermented Zante currants extract during 7day
Table 3. pH of dough made with fermented stater from Zante currants sourdough
Table 4. Fermentation power of dough expansion of white bread with Zante currants sourdough
Table 5. pH of white bread with Zante currants sourdough
Table 6. Moisture contents and water activity of white bread with Zante currants sourdough
Table 7. Specific volume and baking loss of white bread with Zante currants sourdough
Table 8. Hunter’s color value of white bread with different Zante currants sourdough concentrations
Table 9. Textural characteristics of white bread with different Zante currants sourdough added ratio
참고문헌
- AOAC. 2000. Official Methods of Analysis. 17th ed. Association of Official Analytical Chemists
- Bing DJ, Kim WT, Chun SS. 2014. Development of white bread using fermented wild grape sourdough. J Korean Soc Food Sci Nutr 43:1896-1905 https://doi.org/10.3746/jkfn.2014.43.12.1896
- Byun JB, Chang JH, Jeoung GY, Lee JS. 2015. Effect of rice flour sourdough fermented with Omija (Schizandra chinensis) extract on quality characteristics of bread. Korean J Food Sci Technol 47:704-710 https://doi.org/10.9721/KJFST.2015.47.6.704
- Chabot JF. 1979. Preparation of food science samples for SEM. Scanning Electron Microsc 1979:279-286
- Chae DJ, Lee KS, Jang KH. 2011. Sourdough and bread properties utilizing different ratios of probiotics and yeast as starters. Korean J Food Sci Technol 43:45-50 https://doi.org/10.9721/KJFST.2011.43.1.045
- Choi JH, Kim EJ, Lee KS. 2016. Quality characteristics of sourdough bread made with kamut sour starter. Culin Sci Hosp Res 22:117-133 https://doi.org/10.20878/cshr.2016.22.5.010
- Choi SH, Lee SJ. 2014. Quality characteristics of Korean wheat bread prepared with substitutions of naturally fermented rice starters. Culin Sci Hosp Res 20:100-119 https://doi.org/10.20878/cshr.2014.20.3.009009009
- Chung HC, Kwon OJ. 2012. Quality characteristics of white pan bread prepared with grape seed extracts. Korean Food Serv Ind J 2012 8:75-95
- Chung HC. 2008. Properties of sourdough-added bread. Korean J Food Sci Technol 40:643-648
- Finny KF. 1984. An optimized straight dough bread making method after 44 years. Cereal Chem 61:20-27
- Gallagher E, Gormley TR, Arendt EK. 2003. Crust and crumb characteristics of gluten free breads. J Food Eng 56:153-161 https://doi.org/10.1016/S0260-8774(02)00244-3
- Hong JH, Kim KJ, Bang KS. 2000. Effect of sourdough starter on the characteristics of rheological of barley bread. Korean J Food Cook Sci 16:358-362
- Hwang JT, Kang HC, Kim TS, Park WJ. 1999. Lipid componant and properties of grape seed oils. Korean J Food Nutr 12:150-155
- Im DY, Cha GH. 2019. Quality characteristics of white pan bread with apple liquid starter. Korean J Food Cook Sci 35:45-56 https://doi.org/10.9724/kfcs.2019.35.1.45
- Jung KT, Park BG, Lee MH. 2017. Quality characteristics of sourdough bread using fermented fig. Culin Sci Hosp Res 23:56-65 https://doi.org/10.20878/cshr.2017.23.4.006
- Jung KT. 2016. Physicochemical prorerties of sourdough bread using Ficus carica L. Master's Thesis, Hansung Univ. Seoul. Korea
- Kim MY, Chun SS. 2008. Quality characteristics of rye mixed bread prepared with substitutions of naturally fermented raisin extract and sourdough. J East Asian Soc Diet Life 18:87-94
- Kim MY, Chun SS. 2009. Changes in shelf-life, water activity, and texture of rye-wheat mixed bread with naturally fermented raisin extract and rye sourdough during storage. Korean J Food Cook Sci 25:170-179
- Kim YM. 2018a. Comparative study on the quality characteristics of white bread using California raisin, Sultana, and Zante currants starter. J Korean Soc Food Sci Nutr 47:579-588 https://doi.org/10.3746/jjkfn.2018.47.5.579
- Kim YM. 2018b. Quality characteristics of sourdough bread with apple whole wheat flour sour starter. J Korean Soc Food Sci Nutr 47:468-475 https://doi.org/10.3746/jkfn.2018.47.4.468
- Lee KS, Park GS. 2015. Quality characteristics of bread containing sourdough using various grain flours. Korean J Food Cook Sci 31:264-279 https://doi.org/10.9724/kfcs.2015.31.3.264
- Lee MC, Kim GP, Kim SH, Choung NH, Yim MH. 1997. Antimicrobial activity of extract from gall-nut and red-grape husk. Korean J Food Nutr 10:174-179
- Moon YJ, Lee MS, Sung CK. 2004. The fermentation properties of red wine using active dry yeast strains. Korean J Food Nutr 17:450-457
- Ryu CH, Kim SY. 2005. Study on bread-making quality with barley sourdough in composite bread. Korean J Food Cook Sci 21:733-741
- Vasavada MN, Cornforth DP. 2006. Evaluation of antioxidant effects of raisin paste in cooked ground beef, pork, and chicken. J Food Sci 71:C242-C246 https://doi.org/10.1111/j.1750-3841.2006.00026.x
- Yoo BS, Yun CS, Kim HA, Chang YH. 2017. Quality characteristics of white bread made with Makgeolli sourdough. Korean J Food Cook Sci 33:94-103 https://doi.org/10.9724/kfcs.2017.33.1.94