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.
Funder
Kwangju Women`s University
Publisher
The Korean Society of Food Preservation
Reference39 articles.
1. Ali M, Bhutani KK, Atal CK. Chemical constituents of banana. J Sci
Ind Res, 43, 316-323 (1984)
2. An HL, Lee KS. Effects of adding sourdough starter powder using
Korean wheat flour on the quality of pan bread. Culi Sci Hos Res, 18, 183-198
(2012) 10.20878/cshr.2012.18.4.013013013
3. AOAC. Official Methods of Analysis. 17th ed, Association of Official
Analytical Chemists, Washington DC, USA, p 33-36 (2000)
4. Bing DJ, Kim WT, Chun SS. Development of white bread using fermented
wild grape sourdough. J Korean Soc Food Sci Nutr, 43, 1896-1905 (2014) 10.20878/cshr.2012.18.4.013013013
5. Campbell AM, Penfield MP, Griswold RM. The Experimental Study of
Food Houngton Miffine. Boston, MA, USA, p 459 (1979)