A Study on Quality Characteristics of Sourdough Breads with Addition of Red Yeast Rice

This study was carried out to investigate the effects of red yeast rice addition on the physical characteristics of sourdough starters () and the quality characteristics of sourdough bread (CSB, ). Moisture contents of red yeast rice, wheat flour, and rye flour were 6.15, 12.53, and 8.56%; ash contents were 0.15, 0.44, and 1.64%; protein contents were 7.30, 12.57, and 11.18%; crude lipid contents were 0.97, 1.16, and 2.49%, respectively. The pH decreased with increasing red yeast rice addition. Reducing sugar and total sugar increased with increasing red yeast rice addition. Lactic acid bacteria were not detected from 0 day for all samples and was maximum on the 2nd day. The yeast counts of SD1 were not detected from day, but increased until the 3rd day. Peak time, peak value, and width of tail of CSB were higher than , and they increased with increasing red yeast rice contents of sourdough. The fermentation expansive power of was higher than that of CSB. Baking loss and specific volume of SDB1 were higher than other samples and when baking loss of CSB and SDB13 increased, the specific volume increased. L values decreased with increasing red yeast rice contents of sourdough bread whereas, a and b values increased. Springiness and brittleness of CSB and gumminess of SCB1 were lower than other samples. Springiness, brittleness, and gumminess increased with increasing red yeast rice content of sourdough bread. The sensory evaluation indicated that color, hardness, springiness, sweetness, and sourness increased with increasing red yeast rice content of sourdough bread. Aircell non-uniformity of SDB1 was lower than other samples, whereas off-flavor was higher than other samples.