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Quality Characteristics of Sourdough Bread made with Kamut Sour Starter  

Choi, Jae-hyun (Dept. of Culinary Science and Food Service Management, Graduate School of Kyung Hee University)
Kim, Eunji (Dept. of Culinary Science and Food Service Management, Graduate School of Kyung Hee University)
Lee, Kwang-Suck (Dept. of Culinary Service Management, Kyung Hee University)
Publication Information
Culinary science and hospitality research / v.22, no.5, 2016 , pp. 117-133 More about this Journal
Abstract
This study was to investigate the quality characteristics of sourdough bread made with 4 kinds of kamut sour starter. Kamut sour starters were made according to dough yield of sour starter and yeast adding on sour starter. We exmanined pH level, fermentation rate, specific volume, CrumbScan, moisture content, color value, texture analyzer, shelf-life test and sensory evaluation for observing quality characteristics of sourdough bread. From the results of pH measurement, kamut sourdough breads had lower pH value in dough and crumb pH than CON. In the experiment of dough's fermentation rate, CON had the rapidest fermentation rate among the samples initially, but the experimental groups also expanded as much as CON grew in spite of its slow fermentation. Specific volume and CrumbScan results suggested that CON had the largest volume. In addition, CM and TM had smaller volume than Pool and Biga. The sample that had the highest moisture content was Pool because its sour starter had the most amount of water. In color value test, CON had lighter crumb and crust color than other specimens. As a result of the TPA and shelf-life tests, CON had the softest hardness after 24 hours. However, Pool had similar hardness with CON after 72 hours. The result of the acceptance test of sourdough breads indicated that people prefered Pool and Biga to TM and CM. Difference test showed similar results with prior experiments. As the final outcome, Poolish was chosen as the optimal formula for kamut sour starter.
Keywords
kamut; sourdough bread; sour starter; quality characteristics; crumbScan; sensory evaluation;
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Times Cited By KSCI : 10  (Citation Analysis)
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