Quality Characteristics of Sourdough Bread with Apple Whole Wheat Flour Sour Starter

摘要

In this study, the quality characteristics of sourdough bread with apple whole wheat flour sour starter were investigated. The Brix level of apple fermented starter increased as fermentation time passed, whereas pH level was correlated negatively withfermentation time. The fermentation expansion power of dough, in the first proofing, was the highest in the control, and it increased as the added amount increased. In the second proofing, the difference between the control and 70% dough was inconsequential. The pH of dough was correlated negatively with the added amount of apple whole wheat flour sourdough. However, total titratable acidity (TTA) did not change. The pH of bread was negatively correlated with the added amount of apple whole wheat floursourdough. However, TTA did not change. The moisture contents of white bread with apple whole wheat flour sourdough increased as the added amount increased, and bread with 70% recorded the highest rate of 38.95%. The volume of bread increased as the added amount increased, and bread with 70% showed the largest value while 10% showed the smallest. As for bread weight, bread volume, specific volume, and baking loss, the specific volume of bread was positively correlated with bread volume. Regarding the inside color value of bread, redness increased as the added amount increased, whereas lightness and yellowness decreased. The evaluation of textural characteristics confirmed that springiness and cohesive-ness of bread were positively correlated with added amount, whereas gumminess, brittleness, and hardness decreased as added amount increased.