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KMID : 0380620150470060704
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Korean Journal of Food Science and Technology
2015 Volume.47 No. 6 p.704 ~ p.710
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Effect of Rice Flour Sourdough Fermented with Omija (Schizandra chinensis) Extract on Quality Characteristics of Bread
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Byun Jong-Beom
Chang Jin-Hee
Jeoung Gey-Yeoun
Lee Jin-Sil
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Abstract
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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.
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KEYWORD
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rice, sourdough, omija, bread, acceptability
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