Effects of Liquid Broth Cultured with Red Koji on the Rheological Properties of White Pan Bread Dough
2011
Kim, Y.E., Konkuk University, Seoul, Republic of Korea | Paik, H.D., Konkuk University, Seoul, Republic of Korea | Kim, S.Y., Konkuk University, Seoul, Republic of Korea | Lee, J.H., Konkuk University, Seoul, Republic of Korea | Lee, S.K., Konkuk University, Seoul, Republic of Korea
Liquid-state fermentation of Monascus koji was performed using 10% honey as the nutrient source. The rheological characteristics of flour doughs with added red koji broth were evaluated and revealed the following results. The falling number which represents the paste characteristics decreased, as the amount of added red koji broth increased. Adding 10% broth resulted in a falling number of 363±7.8 s and with 20% it was 318±2.1 s. In the measurement of gelatinization using a rapid visco analyzer, increasing the red koji broth decreased peak viscosity, peak viscosity time, holding strength, final viscosity and set-back values, but initial pasting temperature and breakdown value increased. In the farinograph measurements, no significantly different absorption was found between the control and the treatments, and the results were 64.3-65.0%. The consistency and tolerance index of the doughs were higher in the treatments than the control. Increasing the broth addition ratio increased the measurement values, however development time and time to break down the doughs decreased. Stability also decreased and adding 20% broth resulted in a 9.3 min development time, and adding 40% broth resulted in a 3.0 min development time. In the alveographic analysis, the P∧max (overpressure) value of the control was 158.0 mm. P∧max value increased to 190.0 mm after adding 40% broth. However the values of L, G and W were higher in the control. As a result, little influence on dough rheology was observed by adding red koji broth 20%.
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