Effects of Sourdough Powder on the Physical Properties of the Bread Flour

Sourdough 분말첨가가 소맥분의 물리적 특성 변화에 미치는 영향

  • 김석영 (한국관광대학 제과제빵과) ;
  • 황성연 (한경대학교 식품생물공학과 식품생물산업연구소)
  • Published : 2004.06.01

Abstract

The purpose of this study was to examine physical properties of the bread flour added two different commercial sour dough powder. Addition of sour dough powder didn't show different water absorption, but reduce stability and increase breakdown on farinogram. Initial pasting temperatures of bread flour were increased by 0.7-1.3$^{\circ}C$ when sour dough powder was added. Peak viscosity were increased by 3-6 RVA with addition of Phil IM 1, but addition of Phil XN 290 didn't show much difference with unadded bread flour Hardness of bread added Phil XN 290 and Phil IM 1 were lower than control after 2 days of making bread, but after 4 days they showed rapid increment. Sensory test showed that addition of Phil XN 290 2% and Phil IM 1% had better general evaluation than the others.

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