As a contemporary human's interest in healthy food rise, the demand on sourdough bread has been increased. This study was designed to develop new type of sourdough bread with adding nuruk, which is fermentation starter of makgeolli, and to test quality characteristics of nuruk sourdough bread by pH ...
As a contemporary human's interest in healthy food rise, the demand on sourdough bread has been increased. This study was designed to develop new type of sourdough bread with adding nuruk, which is fermentation starter of makgeolli, and to test quality characteristics of nuruk sourdough bread by pH level, fermentation rate, crumbScan, Texture analyzer, specific volume, color value, shelf-life test, and sensory evaluation. Four production conditions were tested: Control(only fermentation with 1.5 % yeast); NS1.0(fermentation with nuruk sourdough starter 30% and 1.0 % yeast); NS0.5(fermentation with nuruk sourdough starter 30 % and 1.0 % yeast); NS0.0(only fermentation with nuruk sourdough starter 30%).
1. It took 36 hours to complete making nuruk sourdough starter. It showed that adding nuruk helped to decrease fermentation time.
2. In experiment of dough's fermentation rate, control appeared bigger until 75 minutes and NS0.5 was the biggest fermentation rate at 135 minutes. It was shown that more yeast led to bigger fermentation rate.
3. The control appeared as the highest pH level of dough during mixing, fermentation and of bread.
4. As a result of crumbScan, there was no significantly difference of crust thickness, crumb elongation and crumb fineness among all conditions. But significantly, NS1.0 and NS0.5 were the biggest value in estimate volume.
5. In texture analysis, hardness, fracturability, springiness, gumminess of control were higher than nuruk sourdough starter additional samples together with yeast.
6. NS1.0 and NS0.5 showed significantly higher volume and specific volume than any other samples.
7. In color value test, NS1.0 was the lowest L score both crumb and crust. Only using nuruk sourdough starter sample has the darkest crumb and crust.
8. NS1.0 and NS0.5 appeared the lowest hardness after completed bread making.
9. As a result of acceptance test , NS1.0 had the highest score in appearance, taste, and overall acceptance. And attribute different test showed that NS1.0 and NS0.5 were the highest volume, grain uniformity, and moistness, but NS0.0 was the highest crust and crumb color, grain size, firmness, nuruk flavor and sour taste.
In these results of experiment, the case of using both nuruk sourdough starter and baker’s yeast had effected high volume, lower hardness and delayed of staling. these results are expected to be useful in producing bread of optimal quality and to contribute to the development of various food and the advance of the food industry.
As a contemporary human's interest in healthy food rise, the demand on sourdough bread has been increased. This study was designed to develop new type of sourdough bread with adding nuruk, which is fermentation starter of makgeolli, and to test quality characteristics of nuruk sourdough bread by pH level, fermentation rate, crumbScan, Texture analyzer, specific volume, color value, shelf-life test, and sensory evaluation. Four production conditions were tested: Control(only fermentation with 1.5 % yeast); NS1.0(fermentation with nuruk sourdough starter 30% and 1.0 % yeast); NS0.5(fermentation with nuruk sourdough starter 30 % and 1.0 % yeast); NS0.0(only fermentation with nuruk sourdough starter 30%).
1. It took 36 hours to complete making nuruk sourdough starter. It showed that adding nuruk helped to decrease fermentation time.
2. In experiment of dough's fermentation rate, control appeared bigger until 75 minutes and NS0.5 was the biggest fermentation rate at 135 minutes. It was shown that more yeast led to bigger fermentation rate.
3. The control appeared as the highest pH level of dough during mixing, fermentation and of bread.
4. As a result of crumbScan, there was no significantly difference of crust thickness, crumb elongation and crumb fineness among all conditions. But significantly, NS1.0 and NS0.5 were the biggest value in estimate volume.
5. In texture analysis, hardness, fracturability, springiness, gumminess of control were higher than nuruk sourdough starter additional samples together with yeast.
6. NS1.0 and NS0.5 showed significantly higher volume and specific volume than any other samples.
7. In color value test, NS1.0 was the lowest L score both crumb and crust. Only using nuruk sourdough starter sample has the darkest crumb and crust.
8. NS1.0 and NS0.5 appeared the lowest hardness after completed bread making.
9. As a result of acceptance test , NS1.0 had the highest score in appearance, taste, and overall acceptance. And attribute different test showed that NS1.0 and NS0.5 were the highest volume, grain uniformity, and moistness, but NS0.0 was the highest crust and crumb color, grain size, firmness, nuruk flavor and sour taste.
In these results of experiment, the case of using both nuruk sourdough starter and baker’s yeast had effected high volume, lower hardness and delayed of staling. these results are expected to be useful in producing bread of optimal quality and to contribute to the development of various food and the advance of the food industry.
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