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KMID : 1134820080370030333
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 3 p.333 ~ p.341
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Quality Characteristics of Sourdough Breads Added
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Lee Jae-Hoon
Kwak Eun-Jung
Lee Young-Soon
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Abstract
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The objective of this study was to investigate the physical characteristics of sourdough starter containing
red koji rice (SD1: 0%, SD2: 10%, SD3: 20% and SD4: 40%) and to compare the quality characteristics of
sourdough breads containing 10% red koji rice powder with those of sourdough bread containing with vollsauer
powder (VPB) and white wheat bread (WWB) prepared with starter SD1. The activity of β-amylase increased
with increasing amount of red koji rice. Organic acids of sourdough starter with red koji rice (SD2, SD3 and
SD4) were higher than that of sourdough starter SD1. The peak time, peak value width of tail, pH, and L
value were high in WWB, while the proofing power and a and b values of WWB were lower than those of
VPB and sourdough bread containing SD1 (SPB1), SD2 (SPB2), SD3 (SPB3), or SD4 (SPB4). The lowest pH,
baking loss, and specific volume were observed with the VPB. The baking loss of SPB4 (sourdough bread
containing SD4) was the highest (13.01%). Overall, hardness and springiness were low in sourdough bread
containing red koji rice powder, whereas sourness and off-flavor were higher than in VPB. Results of specific
volumes, hardness and sensory evaluation indicated that the addition of 10% red koji rice powder to sourdough
starter can improve the quality characteristics of the sourdough bread.
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KEYWORD
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bread, sourdough powder, red koji rice, physical and sensory characteristics
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