Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of White Bread Made with Makgeolli Sourdough

막걸리 사워도우로 제조한 식빵의 품질특성

  • Yoo, Byeong Seong (Department of Food and Nutrition, Graduate School of Myongji University) ;
  • Yun, Chun Sik (Department of Food and Nutrition, Graduate School of Myongji University) ;
  • Kim, Hyun Ah (Department of Hotel Culinary Arts, Yeonsung University) ;
  • Chang, Yun Hee (Department of Food and Nutrition, Graduate School of Myongji University)
  • 유병성 (명지대학교 대학원 식품영양학과) ;
  • 윤춘식 (명지대학교 대학원 식품영양학과) ;
  • 김현아 (연성대학교 호텔조리과) ;
  • 장윤희 (명지대학교 대학원 식품영양학과)
  • Received : 2016.12.22
  • Accepted : 2017.02.16
  • Published : 2017.02.28
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Abstract

Purpose: This study developed sourdough bread according to consumers' preferencesby shortening the sourdough fermentation process time through addition of makgeolli to sourdough. Methods: Fermentation time was measured by adding makgeolli and water to wheat flour. Results: Fermentation time was shorter than that of starter made with only water and flour, with 5 hours of primary fermentation and 3 hours of secondary fermentation. The optimum mixing ratio was 400 g of flour, 192 mL of water, and 48 mL of makgeolli. An increase in makgeolli sourdough content decreased crude protein and moisture contents of white bread. Crude fat and ash contents increased, and volume of bread was decreased as sourdough increased. The height of bread prepared with makgeolli sourdough was lower than that of bread without makgeolli sourdough. According to the results of the texture measurement, hardness, gumminess, and chewiness of sourdough group were lower as the addition of sourdough increased. Addition of makgeolli sourdough to white bread resulted in decreased lightness, but increased yellowness of white bread. Preparation of white bread with addition of sourdough improved taste and flavor compared to bread prepared only with wheat flour. Conclusion: The highest sensory preference was observed for white bread prepared whit 5 g of sourdough.

Keywords

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