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KMID : 0665220040170020171
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Korean Journal of Food and Nutrition
2004 Volume.17 No. 2 p.171 ~ p.176
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Effects of Sourdough Powder on the Physical Properties of the Bread Flour
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Hwang Sung-Yeon
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Abstract
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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.
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KEYWORD
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sour dough, farinogram, RVA, hardness
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