Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Baguette using Fermented Rice Bran Sourdough

발효미강 Sourdough를 이용한 바게트 빵의 품질특성

  • Hwang, Gum-Hee (Department of Hotel Cookery & Nutrition, DongKang College) ;
  • Yun, Hai-Ra (Department of Hotel Cookery & Nutrition, DongKang College) ;
  • Jung, Hee-Nam (Department of Food & Cooking Science, Sunchon National University) ;
  • Choi, Ok-Ja (Department of Food & Cooking Science, Sunchon National University)
  • 황금희 (동강대학교 호텔조리영양학부) ;
  • 윤해라 (동강대학교 호텔조리영양학부) ;
  • 정희남 (순천대학교 생명산업과학대학 조리과학과) ;
  • 최옥자 (순천대학교 생명산업과학대학 조리과학과)
  • Received : 2014.03.03
  • Accepted : 2014.05.28
  • Published : 2014.06.30
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Abstract

This study was carried out in order to investigate the quality characteristics of baguette with different amounts of yeast and fermented rice bran sourdough(Control: Yeast 30 g + Fermented rice bran sourdough 0 g, A sample: Yeast 20 g + Fermented rice bran sourdough 150 g, B sample: Yeast 10 g + Fermented rice bran sourdough 300 g, C sample: Yeast 0 g + Fermented rice bran sourdough 450 g). The pH of fermented rice bran sourdough by fermentation time was decreased as the fermentation time was longer. The pH of baguette dough was decreased as the fermented rice bran sourdough increased; the volume was the highest in control at the 1st fermentation, and in the B sample at the 2nd fermentation. The weight of baguette was the highest in the C sample, and the volume and specific volume were the highest in the B sample. The microstructure of the cross section analysis indicated that the air cell of baguette crumb was large and regular in the B sample. The moisture content and water binding capacity were the highest in the B sample, although significantly different. The L value was decreased as there was an increasing addition ratio of fermented rice bran sourdough; further, the a and b values were decreased with an increase in baguette volume. Hardness, gumminess and chewiness were decreased as volume and specific volume were increased; yet, springiness was increased. According to the result of the sensory evaluation, the flavor, taste, appearance and texture were the highest in the B sample.

Keywords

References

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