사과액종을 이용한 식빵의 품질특성

Purpose: This study aimed to make sourdough bread with enhanced nutrition based on an analysis of the chemical, mechanical and sensory characteristics of bread according to the addition of apple liquid starter. Methods: The volume, pH, total titratable acidity, color value, moisture content, weight, specific volume, baking loss rate, TPA, QDA, and preference acceptance test of sourdough bread with apple liquid starter were measured. Results: The change in the volume of apple sourdough starter increased up to 36 hours of fermentation, but decreased rapidly from 48 hours to 72 hours of fermentation (p<0.05). The pH decreased significantly while titratable acidity increased significant (p<0.05), depending on the apple sourdough starter fermentation time. The change in the specific volume were significant (p<0.05), but baking loss tended to increase (p<0.05). The hardness, gumminess, and chewiness increased with increasing ratio of apple sourdough stater (p<0.05). The ratio of apple sourdough starter did not produce significant differences in crumb color, but the uniformity decreased with increasing apple sourdough starter ratio (p<0.05). The off flavor, taste, and chewiness tended to increase with increasing apple sourdough stater ratio (p<0.05). In the test of preference, the 55% apple sourdough starter group scored the most points. Conclusion: These results suggest that the 55% apple sourdough starter group had the highest scores for flavor and smell.