비타민나무 잎 배합비율에 따른 사워도우 첨가 모닝빵의 품질 특성 및 항산화 활성

Abstract

In this study, a natural fermentation starter formulation was developed for functional bread products by substituting baker’s yeast with naturally fermented sourdough added with sea buckthorn leaf (SBL). The quality and antioxidant properties of morning bread (MB) with 0%, 10%, 20%, and 30% SBL added to sourdough were investigated. The pH of MB dough decreased when the mixing ratio (MR) of SBL was increased. The dough-raising power by incubation time (20-60 min) increased when the MR of SBL was increased. In the MB containing 30% SBL sourdough, the height was lowest, and the baking loss rate was highest. The specific volume of the control was the highest. The L value decreased, whereas the b values increased, when MR of SBL was increased. Hardness was the highest in MB containing 20% SBL sourdough. Total polyphenolic and total flavonoid contents tended to increase as SBL increased. DPPH and ABTS+ radical scavenging activities and reducing power of MB were also elevated due to addition of MR of SBL. The sensory evaluation results revealed that MB containing 20% SBL sourdough the highest overall preference. Collectively, these results indicated that sourdough with 20% SBL was a very useful substitute for baker’s yeast when making naturally fermented functional bread.