Properties of Saltine Crackers: Effect of the Addition of Doenjang and Makgeolli
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In this study, we aimed to evaluate the effect of doenjang and makgeolli addition on the properties of saltine crackers. Saltine crackers of two types were prepared by adding Korean traditional fermented foods doenjang and makgeolli that made up a final amount of 10% of the weight of wheat flour and substituted an equal quantity of formula water, respectively. The saltiness of the doenjang added crackers (DCs) was adjusted to match that of control crackers (CCs). The peak and hot paste viscosities of the makgeolli added crackers (MCs) were significantly lower than those of CCs. However, there was no significant difference in the RVA viscosities between DCs and CCs. Fermented doughs of DCs and MCs were lighter and had a lower pH after sheeting and molding when compared to that of CCs. There was no significant difference in the length of baked crackers; however, DCs and MCs were thinner than CCs. The moisture content of DCs was over 7%, which is suboptimal for a cracker. The DCs showed significantly lower scores in terms of crispy texture and savory taste, whereas scored highest in off-flavor upon sensory evaluation. MCs showed the highest score in terms of hardness and scored relatively high in crispness; they did not show significant difference in terms of off-flavor, savory taste, or aftertaste when compared to CCs. From these results, we concluded that the addition of doenjang at 10% of wheat flour weight enhanced fermentation; however, it did not impart desirable qualities, such as moisture content, textural properties, and flavor, to crackers. By contrast, the addition of makgeolli instead of formula water improved saltine cracker fermentation, moisture content, texture properties, and flavor.
Abstract
In this study, we aimed to evaluate the effect of doenjang and makgeolli addition on the properties of saltine crackers. Saltine crackers of two types were prepared by adding Korean traditional fermented foods doenjang and makgeolli that made up a final amount of 10% of the weight of wheat flour and substituted an equal quantity of formula water, respectively. The saltiness of the doenjang added crackers (DCs) was adjusted to match that of control crackers (CCs). The peak and hot paste viscosities of the makgeolli added crackers (MCs) were significantly lower than those of CCs. However, there was no significant difference in the RVA viscosities between DCs and CCs. Fermented doughs of DCs and MCs were lighter and had a lower pH after sheeting and molding when compared to that of CCs. There was no significant difference in the length of baked crackers; however, DCs and MCs were thinner than CCs. The moisture content of DCs was over 7%, which is suboptimal for a cracker. The DCs showed significantly lower scores in terms of crispy texture and savory taste, whereas scored highest in off-flavor upon sensory evaluation. MCs showed the highest score in terms of hardness and scored relatively high in crispness; they did not show significant difference in terms of off-flavor, savory taste, or aftertaste when compared to CCs. From these results, we concluded that the addition of doenjang at 10% of wheat flour weight enhanced fermentation; however, it did not impart desirable qualities, such as moisture content, textural properties, and flavor, to crackers. By contrast, the addition of makgeolli instead of formula water improved saltine cracker fermentation, moisture content, texture properties, and flavor.
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