Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)
- Volume 18 Issue 1
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- Pages.87-94
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- 2008
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
Quality Characteristics of Rye Mixed Bread Prepared with Substitutions of Naturally Fermented Raisin Extract and Sourdough
건포도 천연 발효액과 Sourdough를 이용한 호밀 혼합빵의 품질 특성
- Kim, Mun-Yong (Department of Food and Nutrition, Sunchon National University) ;
- Chun, Soon-Sil (Department of Food and Nutrition, Sunchon National University)
- Published : 2008.02.29
Abstract
In this study, a nanatural fermentation starter formulation was developed for manufacturing bread products by substituting baker's yeast with naturally fermented raisin extract and sourdough. Four experimental groups containing 2.5, 5.0, 7.5, 10% naturally fermented raisin extract per 2,000 g of flour were compared based on quality characteristics, including the fermentation power on dough expansion, specific volume, baking loss, water activity, color, textural characteristics, and internal surface appearance. The activities of the naturally fermented raisin extract were examined in terms of pH changes, total titratable acidity, brix, and viable yeast counts. The raisin extract, which was cultured for 7 days at 30
Keywords
- Natural fermentation starter;
- naturally fermented raisin extract;
- sourdough;
- rye mixed bread;
- fermentation power on dough expansion