Abstract
This study investigated the changes in moisture content, pH, titrated acidity, Hunter’s color value, textural properties, and retarding retrogradation during the storage of sourdough bread made with lactic acid bacteria culture (LCBC) and cinnamon extract. The measurement results showed that the moisture content and pH of all the samples tended to decrease during the storage period; the CE0 sample exhibited the least variation in moisture content, whereas the CE100 sample showed the least variation in pH. The titrated acidity of all the samples increased during storage, but the extent decreased with the amount of cinnamon extract added. During the storage period, the redness, hardness, and gumminess increased; the whiteness, adhesiveness, springiness, and cohesiveness decreased; and the chewiness decreased after an initial increase. The retarding retrogradation was stronger for the group with LCBC and cinnamon extract, compared to that of the control, whereas the CE50 sample presented the strongest retarding retrogradation effect with the lowest Avrami exponent. These results suggested that the addition of LCBC and cinnamon extract during the manufacture of sourdough bread improved the storage period efficiency and retarding retrogradation.
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