Comparative Study on the Quality Characteristics of White Bread Using California Raisin, Sultana, and Zante Currants Starter

In this study, the quality characteristics of white bread using California raisin, sultana, and Zante currants starter were comparatively investigated. The Brix level of each starter was correlated with the time, and was measured high in the order of California raisin, sultana, and Zante currants. The titratable acidity of each starter increased as the fermentation time passed, but the pH level was correlated negatively with the fermentation time. The pH of dough decreased in the case of the control and Zante currants while increased in the case of California raisin and sultana. The titratable acidity of dough decreased in general. The fermentation expansion power of the first proofing became stronger in the order of California raisin, sultana, and Zante currants, but the order of strength was California raisin, Zante currants, and sultana in the second proofing. The panning time of dough became longer in the order of sultana, California raisin, and Zante currants. The pH of white bread, despite different starters, was not meaningfully different when compared with the control; sultana and Zante currants starters had higher titratable acidity than the control. Regarding moisture, the bread with California raisin starter showed slightly lower level compared to the control. The bread volume became bigger in the order of California raisin, Zante currants, and sultana compared to the control; the specific volume of bread was positively correlated with the bread volume. Regarding the crumb color of bread, the redness increased more than the control, but the lightness and yellowness decreased more. Regarding the crust color, the redness and yellowness increased more than the control, but the lightness decreased more. The evaluation of textural characteristics confirmed the springiness and cohesiveness of bread was lower than the control, but the gumminess, brittleness, and hardness of the bread were measured higher.