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KMID : 1011620220380020073
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Korean Journal of Food and Cookey Science
2022 Volume.38 No. 2 p.73 ~ p.81
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Quality characteristics of sourdough bread with fermented nuruk starter
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Park Ok-Jin
Min Sung-Hee
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Abstract
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Purpose: Nuruk is made by allowing the development of various bacteria, molds, and yeast in wheat. We studied the quality characteristics of bread fermented with nuruk sourdough starter.
Methods: Nuruk sourdough starter (10, 15, 20, and 25%) was added during bread preparation. The pH and acidity of the nuruk starter were examined. The pH change during fermentation time, specific volume, baking loss, color, and texture of bread were evaluated.
Results: Increasing concentration of the nuruk sourdough starter resulted in decreasing the pH during fermentation (p<0.001, p<0.001, p<0.05 each), but showed a significant increase in the dough volume (p<0.001). The baking loss rate and specific volume also decreased with increasing amount of nuruk sourdough starter, but not significantly. In addition, with increasing nuruk sourdough starter content, there were significant increase in the Hunter’s color ‘L’, ‘a’, and ‘b’ values of the crust and crumb (p<0.001). Textural property analysis indicated that the hardness, cohesiveness, and chewiness were decreased (p<0.001, p<0.01, and p<0.001, respectively) and elasticity was increased (p<0.001) with increasing amount of nuruk sourdough starter up to 25%.
Conclusion: Up to 25% nuruk sourdough starter may be useful as a natural fermenter in the production of yeast bread.
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KEYWORD
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nuruk, sourdough starter, bread, quality
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