A Study on Quality Characteristics of Sourdough Breads with Addition of Red Yeast Rice
2007
Lee, J.H. (Kyung Hee University, Seoul, Republic of Korea) | Kwak, E.J. (Kyung Hee University, Seoul, Republic of Korea) | Kim, J.S. (Kyung Hee University, Seoul, Republic of Korea) | Lee, K.S. (Kyung Hee University, Seoul, Republic of Korea) | Lee, Y.S. (Kyung Hee University, Seoul, Republic of Korea), E-mail: [email protected]
This study was carried out to investigate the effects of red yeast rice addition on the physical characteristics of sourdough starters (SD1~4) and the quality characteristics of sourdough bread (CSB, SDB1~3). 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.
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