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Quality Characteristics of Sourdough Breads Added with Red Koji Rice Sourdough Powder

분말화한 홍국 Sourdough를 첨가한 Sourdough Bread의 품질 특성

  • Lee, Jae-Hoon (Dept. of Food and Nutrition, Kyung-Hee University) ;
  • Kwak, Eun-Jung (Dept. of Food Technology & Food Service Industry, Yeungnam University) ;
  • Lee, Young-Soon (Dept. of Food and Nutrition, Kyung-Hee University)
  • 이재훈 (경희대학교 식품영양학과) ;
  • 곽은정 (영남대학교 식품외식학부) ;
  • 이영순 (경희대학교 식품영양학과)
  • Published : 2008.03.31

Abstract

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 ${\beta}$-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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