Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Quality Characteristics of Sourdough Bread using Fermented Fig

무화과 액종을 이용한 Sourdough Bread의 품질 특성

  • Jung, Kung-Tae (Dept. of Business Paris Baquette) ;
  • Park, Byung-Gu (Dept. of Hotel, Tourism and Restaurant Management, Hansung University) ;
  • Lee, Myung-Ho (Dept. of Food Science & Culinary Arts, Shinhan University)
  • 정경태 (파리 바게트) ;
  • 박병구 (한성대학교 호텔관광 외식경영대학원) ;
  • 이명호 (신한대학교 식품조리과학부)
  • Received : 2017.05.02
  • Accepted : 2017.06.08
  • Published : 2017.06.30
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Abstract

This study investigated quality characteristics of sourdough bread using fermented fig. Bread containing sourdough, compared with control group, showed high inclination in moisture content. Sample with 20% of sourdough was the highest, and sample with 40% of sourdough was the lowest. There was a significant difference among samples. As for appearance and cross structure of sourdough bread with fermented fig, there was an inclination that the bigger sourdough bread is, the bigger cell is and the more even its structure is. As for the chromaticity, sample with 20% of sourdough showed the lowest value of L and value of b. Value of L and b got lower as its volume got bigger. Value of a, on the one hand, showed no fixed inclination. As for textural characteristics, sourdough bread showed lower hardness, cohesiveness, and gumminess, and higher springiness and cohesiveness than control group. There were significant differences among all items, but there was no significant difference in hardness, springiness, cohesiveness, and gumminess among samples. Changes in result of sensory analysis suggested that sample with 20% of sourdough showed the highest overall preference including color, flavor, taste, and appearance. On the other hand, sample with 40% of sourdough showed the lowest overall preference. Considering preference through sensory analysis and quality characteristics of sourdough bread with fermented fig, therefore, it seemed that sourdough bread with 20% of sourdough had the best characteristics.

Keywords

References

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