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바나나 사워종을 첨가한 sourdough bread의 품질 특성

Quality characteristics of sourdough bread produced using banana sour starter

김영모
한국식품저장유통학회 (The Korean Society of Food Preservation)|2021.12|Food Science and Preservation|제28권 제7호|pp. 937-947

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참고문헌

키워드

colortexturebreadsourdoughbanana
주제분류식품과학

초록

This study aimed to investigate the quality characteristics of sourdough produced using a banana starter. The contents of sugar and alcohol of the banana fermented broth increased significantly as the fermentation date increased (p<0.05), and the pH tended to decrease. The titratable acidity of the fermentation broth increased significantly from the 2nd day of fermentation and remained high until the 4th day (p<0.05). The pH of dough and bread decreased as the amount of sour starter added increased (p<0.05), and there was no significant difference in titratable acidity of dough and bread as well as the amount of starter. According to the added amount of banana sour, the moisture content of the bread increased, the crude fat and crude flour content decreased, and the crude protein content hardly changed. The height of bread increased in proportion to the increase in the amount of sour starter added. As for the internal color of the bread, the brightness and yellowness decreased as the addition amount increased, and the redness increased. It was found that the volume, specific volume and baking loss rate of bread increased as the amount of sour starter added increased. In the texture of bread, elasticity and adhesion increased as the amount added increased, but gumminess, brittleness and hardness decreased as the amount added increased. From the above results, it is expected that the banana starter will be used as a useful ingredient in the development of sourdough bread products.

Abstract

This study aimed to investigate the quality characteristics of sourdough produced using a banana starter. The contents of sugar and alcohol of the banana fermented broth increased significantly as the fermentation date increased (p<0.05), and the pH tended to decrease. The titratable acidity of the fermentation broth increased significantly from the 2nd day of fermentation and remained high until the 4th day (p<0.05). The pH of dough and bread decreased as the amount of sour starter added increased (p<0.05), and there was no significant difference in titratable acidity of dough and bread as well as the amount of starter. According to the added amount of banana sour, the moisture content of the bread increased, the crude fat and crude flour content decreased, and the crude protein content hardly changed. The height of bread increased in proportion to the increase in the amount of sour starter added. As for the internal color of the bread, the brightness and yellowness decreased as the addition amount increased, and the redness increased. It was found that the volume, specific volume and baking loss rate of bread increased as the amount of sour starter added increased. In the texture of bread, elasticity and adhesion increased as the amount added increased, but gumminess, brittleness and hardness decreased as the amount added increased. From the above results, it is expected that the banana starter will be used as a useful ingredient in the development of sourdough bread products.

참고문헌 (39)

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