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http://dx.doi.org/10.13103/JFHS.2019.34.5.463

Quality Characteristics and Antioxidant Activities of Morning Bread- Containing Aronia Sourdough Starter  

Sim, Sol (Research Center for Food and Bio Convergence, Department of Food Science, Sun Moon University)
Park, Yeong-Ju (Research Center for Food and Bio Convergence, Department of Food Science, Sun Moon University)
Lee, Jin-Ho (Research Center for Food and Bio Convergence, Department of Food Science, Sun Moon University)
Jeong, So-Yeon (Research Center for Food and Bio Convergence, Department of Food Science, Sun Moon University)
Lim, Ju-Jin (Research Center for Food and Bio Convergence, Department of Food Science, Sun Moon University)
Yu, Ga-Hyun (Research Center for Food and Bio Convergence, Department of Food Science, Sun Moon University)
Kim, Eun-Gyeom (Research Center for Food and Bio Convergence, Department of Food Science, Sun Moon University)
Suh, Hee-Jae (Research Center for Food and Bio Convergence, Department of Food Science, Sun Moon University)
Publication Information
Journal of Food Hygiene and Safety / v.34, no.5, 2019 , pp. 463-472 More about this Journal
Abstract
This study investigated the quality characteristics and antioxidant activities of morning bread containing various amounts of aronia sourdough starter. Morning breads were prepared with different volumes (0% (AS0), 15% (AS1), 25% (AS2), and 35% (AS3)) of aronia sourdough starter based on wheat flour. In AS3 group (35% added group), the specific volume and baking loss rate were the highest but the bread height was the lowest. When the aronia sourdough starter was added up to 25%, the expansion power, specific volume, and bread height were significantly increased (P<0.05). According to the added amount of sourdough starters, the lightness and yellowness of the morning bread were decreased, however, redness was increased (P<0.05). In the rheology analysis, hardness, gumminess, and chewiness were significantly decreased with increasing amounts of aronia sourdough starters (P<0.05). However, cohesiveness was the highest in the AS2 group (25% added group). In consumer preference, the highest scores were shown in AS2 group (25% added group) in color, texture, and appearance. The total polyphenol and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging ability were both significantly increased along with aronia sourdough content (P<0.05). In conclusion, morning bread with 25% aronia sourdough starter showed the best quality characteristics and antioxidant activities.
Keywords
Morning bread; Aronia; Sourdough starter; Antioxidant activity; Quality characteristic;
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