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http://dx.doi.org/10.9721/KJFST.2015.47.6.704

Effect of Rice Flour Sourdough Fermented with Omija (Schizandra chinensis) Extract on Quality Characteristics of Bread  

Byun, Jong-Beom (Department of Foodservice Management and Nutrition, Sangmyung University)
Chang, Jin-Hee (National Institute of Animal Science, Rural Development Administration)
Jeoung, Gey-Yeoun (Department of Foodservice Management and Nutrition, Sangmyung University)
Lee, Jin-Sil (Department of Foodservice Management and Nutrition, Sangmyung University)
Publication Information
Korean Journal of Food Science and Technology / v.47, no.6, 2015 , pp. 704-710 More about this Journal
Abstract
The objective of this work was to examine the effect of rice flour sourdough fermented with omija (Schizandra chinensis) extract on the quality characteristics of bread. Five rice sourdough concentrations (0, 15, 30, 45, and 60%) were used in order to ascertain the best bread composition. Bread qualities were determined by means of physicochemical analysis and consumer acceptability test. The results showed that the dough prepared with 15% rice flour sourdough fermented with omija extract had a positive impact on the bread quality such as volume, hardness, springiness, and consumer acceptability. This study suggests that the rice flour sourdough fermented with omija extract could be added up to 15% without quality changes for making bread.
Keywords
rice; sourdough; omija; bread; acceptability;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
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