• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.3
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• pp.333-341
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• 2008

The objective of this study was to investigate the physical characteristics of sourdough starter containing red koji rice (SD1: 0%, SD2: 10%, SD3: 20% and SD4: 40%) and to compare the quality characteristics of sourdough breads containing 10% red koji rice powder with those of sourdough bread containing with vollsauer powder (VPB) and white wheat bread (WWB) prepared with starter SD1. The activity of ${\beta}$-amylase increased with increasing amount of red koji rice. Organic acids of sourdough starter with red koji rice (SD2, SD3 and SD4) were higher than that of sourdough starter SD1. The peak time, peak value width of tail, pH, and L value were high in WWB, while the proofing power and a and b values of WWB were lower than those of VPB and sourdough bread containing SD1 (SPB1), SD2 (SPB2), SD3 (SPB3), or SD4 (SPB4). The lowest pH, baking loss, and specific volume were observed with the VPB. The baking loss of SPB4 (sourdough bread containing SD4) was the highest (13.01%). Overall, hardness and springiness were low in sourdough bread containing red koji rice powder, whereas sourness and off-flavor were higher than in VPB. Results of specific volumes, hardness and sensory evaluation indicated that the addition of 10% red koji rice powder to sourdough starter can improve the quality characteristics of the sourdough bread.

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.171-176
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• 2004

The purpose of this study was to examine physical properties of the bread flour added two different commercial sour dough powder. Addition of sour dough powder didn't show different water absorption, but reduce stability and increase breakdown on farinogram. Initial pasting temperatures of bread flour were increased by 0.7-1.3$^{\circ}C$ when sour dough powder was added. Peak viscosity were increased by 3-6 RVA with addition of Phil IM 1, but addition of Phil XN 290 didn't show much difference with unadded bread flour Hardness of bread added Phil XN 290 and Phil IM 1 were lower than control after 2 days of making bread, but after 4 days they showed rapid increment. Sensory test showed that addition of Phil XN 290 2％ and Phil IM 1％ had better general evaluation than the others.

• Culinary science and hospitality research
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• v.18 no.4
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• pp.183-198
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• 2012

The purpose of this study is to determine potential effectiveness of sourdough starter powder (made of Korean wheat flour) in the quality characteristics of bread and in the substitution effect of a dough improver in bread baking. The bread containing sourdough starter powder was considered to be most suitable for making sourdough bread. As a result, SP 10 showed the best fermentation rate and the highest volume and specific volume. In sensory testing, SP 10 was most preferable among others. According to experimental comparison between optimal addition ratio of SP 10 and other sourdough starter powder products available in Korean domestic market, SI had the highest fermentation rate, highest volume and specific volume. Analysis of texture showed that SI was soft with the lowest hardness and the highest elasticity. Sensory test showed that SI was most preferable of all, and SP 10 was more preferable than BP. It was concluded that SP 10 was not less preferable in the aspect of preference at sensory test than other products. Hence, it is expected that sourdough starter powder made of Korean wheat flour will be possibly more popular and effective in replacing some portion of dough improver of baking.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.3
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• pp.349-356
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• 2013

When making a yellow layer cake, an existing chemical leavening agent, sourdough starter powder, was used instead of using baking powder in order to produce batter where the acid agent in the baking powder was reduced using baking soda. The control group had the lowest share of the batter and therefore had the highest specific volume. In a test group, the share of SP4 was low and therefore, the specific volume was high. In terms of physiochemical characteristics, the volume, symmetry and uniform index was high in SP4 in the test group. The control group had the highest moisture content followed by SP4. In terms of texture, the control group had the lowest hardness and highest springiness. In the test group, SP4 had the lowest hardness and highest springiness. The result of the sensory evaluation indicates that SP4 had the best taste and flavor. In terms of overall preference, SP4 showed significantly higher preference overall. However, it did not show any significant difference compared to the control group.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.9
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• pp.1215-1221
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• 2009

The purpose of this work was to improve the quality of Jeungpyun made with rice sourdough, which was prepared using a mixed culture of Saccharomyces cerevisiae (S. cerevisiae) and Leuconostoc mesenteroides (L. mesenteroides) strains, and to also develop a new process for Jeungpyun preparation using the rice sourdough. The Jeungpyun was manufactured through proofing for 3 hr at $30^{\circ}C$ and steaming steps after mixing the ingredients, including pre-fermented rice sourdough, rice powder and water. After proofing, the expansion ratio of the Jeungpyun dough ranged from 109 to 135% and the pH was decreased to pH 3.80$\sim$4.09. The volumes of the Jeungpyun samples prepared with rice sourdough were 18$\sim$45% greater than that of the control. In particular, the Jeungpyun made with rice sourdough containing 10% brown rice (CM-10) had a significantly greater volume (266 mL). Also the rice sourdough Jeungpyun samples had well developed dense porous structures compared to the control. According to sensory evaluations, the sample prepared with rice sourdough containing 10% brown rice was preferred. Finally, the physical quality (texture properties) and microbiological shelf-life of the Jeungpyun was improved by using the rice sourdough.

• Journal of the Korean Society of Food Culture
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• v.16 no.4
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• pp.354-360
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• 2001

A Lactic acid bacterium for barley bread was isolated from barley powder and was identified as Enterococcus sp. It was used as a starter for barley bread and quality of bread was compared with the bread prepared by conventional starter 1. The pH of bread making process using Lactobacillus sanfrancisco starter was the lowest among tested starters. while the titratable acidity(TTA) of the strain was the highest, followed by Enterococcus sp.. 2. In valorimeter value(v/v), control was 70, but dough using all starter was 60. The peak time and stability of dough using Lactobacillus sanfrancisco were the highest among tested starters. 3. Extensibility of dough using Enterococcus sp. was the highest among tested starters, followed by Lactobacillus sanfrancisco. Proper extensibility and maximum resistance were observed in Lactobacillus sanfrancisco.