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KMID : 1011620180340030263
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Korean Journal of Food and Cookey Science
2018 Volume.34 No. 3 p.263 ~ p.271
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Quality Properties of Whole Wheat Flour Sourdough Bread Using Sweet Persimmon Starter
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Ma Eun-Bit
Yoon Hui-Na
Lee Seul
Jung Hee-Nam
Choi Ok-Ja
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Abstract
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Purpose: Persimmon is an alkaline food rich in vitamins, minerals, and citric acid. This study examined the quality characteristics of whole wheat sourdough bread using a sweet persimmon starter.
Methods: Whole wheat sourdough bread using a sweet persimmon starter was prepared with 0%, 10%, 20%, 30%, and 40% of wheat flour. The dough volume, specific volume, baking loss, color, texture, and sensory evaluation of bread were determined.
Results: The measurements showed that the pH decreased with increasing fermentation time of whole wheat flour sourdough, while the volume increased. In the group containing 20% sourdough, the volume, specific volume, and baking loss of bread were the highest. The L-value decreased with increasing amount of sourdough while the avalue increased. As the volume and specific volume of bread was increased, the hardness, gumminess and chewiness increased, but the springiness decreased. In the sensory evaluation, the taste, appearance, texture and overall preference were highest in the group containing 20% sourdough.
Conclusion: As a result, sweet persimmon sourdough affected the quality characteristics of the bread. In particular, the addition of 20% sourdough to bread had positive effects on the quality characteristics.
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KEYWORD
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whole wheat flour, sourdough bread, persimmon, starter, quality properties
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