|
KMID : 0881720190340050463
|
|
Journal of Food Hygiene and Safety
2019 Volume.34 No. 5 p.463 ~ p.472
|
|
|
Quality Characteristics and Antioxidant Activities of Morning Bread- Containing Aronia Sourdough Starter
|
|
Sim Sol
Park Yeong-Ju
Lee Jin-Ho
Jeong So-Yeon
Lim Ju-Jin
Yu Ga-Hyun
Kim Eun-Gyeom
Suh Hee-Jae
|
|
|
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.
|
|
|
KEYWORD
|
|
|
Morning bread , Aronia, Sourdough starter, Antioxidant activity, Quality characteristic
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|