Quality Characteristics of Bread Using Sour Dough
2006
Park, Y.H. (Dongshin University, Naju, Republic of Korea) | Jung, L.H. (Chonnam National University, Gwangju, Republic of Korea), E-mail: [email protected] | Jeon, E.R. (Sunghwa College, Gangjin, Republic of Korea)
In this study, we examined the changes in loaf weight, loaf volume and specific volume, moisture content and water absorption, pH and titrable acidity, shape, texture profile and sensory evaluation using sour dough instead of dough conditioner in bread making. The weight and volume of bread tended to increase in the sour dough bread, compared to the control. The pH of bread tended to be lower in the sour dough bread. The control bread had large irregular pores that were fewer in number, while the sour dough bread had small spots and was very dense and even throughout the whole surface.
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