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KMID : 1011620170330010094
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Korean Journal of Food and Cookey Science
2017 Volume.33 No. 1 p.94 ~ p.103
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Quality Characteristics of White Bread Made with Makgeolli Sourdough
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Yoo Byeong-Seong
Yun Chun-Sik
Kim Hyun-Ah
Chang Yun-Hee
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Abstract
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Purpose: This study developed sourdough bread according to consumers" preferencesby shortening the sourdough fermentation process time through addition of makgeolli to sourdough.
Methods: Fermentation time was measured by adding makgeolli and water to wheat flour.
Results: Fermentation time was shorter than that of starter made with only water and flour, with 5 hours of primary fermentation and 3 hours of secondary fermentation. The optimum mixing ratio was 400 g of flour, 192 mL of water, and 48 mL of makgeolli. An increase in makgeolli sourdough content decreased crude protein and moisture contents of white bread. Crude fat and ash contents increased, and volume of bread was decreased as sourdough increased. The height of bread prepared with makgeolli sourdough was lower than that of bread without makgeolli sourdough. According to the results of the texture measurement, hardness, gumminess, and chewiness of sourdough group were lower as the addition of sourdough increased. Addition of makgeolli sourdough to white bread resulted in decreased lightness, but increased yellowness of white bread. Preparation of white bread with addition of sourdough improved taste and flavor compared to bread prepared only with wheat flour.
Conclusion: The highest sensory preference was observed for white bread prepared whit 5 g of sourdough.
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KEYWORD
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makgeolli sourdough, texture, color, evaluated
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