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KMID : 0380620080400060643
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Korean Journal of Food Science and Technology
2008 Volume.40 No. 6 p.643 ~ p.648
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Properties of Sourdough-added Bread
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Chung Hyun-Chae
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Abstract
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The principal objective of this study was to evaluate the effects of the addition of sourdough to bread dough,specifically with regard to the physicochemical characteristics of bread dough, organoleptic evaluation, and bread storage.Marked increases in lactic acid bacterial counts 109-10 CFU/g in dough samples with 30, 50, and 100% of added sourdoughto the respective bread dough were observed after the first fermentation period of the dough, but decreases were observedin yeast cells. The highest overall acceptance scores were recorded for the 100% sourdough-added bread, and almost nodifferences in taste and texture were detected between the regular bread (control bread) and sourdough-added bread on thesensory evaluations, with slightly lower evaluation scores (for sour taste) in the sourdough-added bread. The sourdough-added bread also showed retarded mold growth in the bread on our storage tests. Six days had elapsed prior to theappearance of mold growth in the sourdough-added bread, whereas three days elapsed in the regular bread. The moresourdough was added to the dough, the less was the total count in bread. Increases of 13.1, 20.9, and 36.2% in theretardation of starch retrogradation of the bread were observed as the result of additional increases in sourdough quantityto bread at 30, 50, and 100%, respectively.
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KEYWORD
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sourdough, bread, lactic acid bacteria, yeast, avrami exponent
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