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카무트 사워종을 첨가한 Sourdough Bread의 품질특성
Author
최재현, 김은지, 이광석
Journal Title
Culinary Science & Hospitality Research
Publication Year
2016
Topics
Summary
This study analyzed the quality characteristics of sourdough bread made with kamut sourdough using different manufacturing methods. The addition of kamut sourdough resulted in lower pH, a slightly slower fermentation rate, reduced volume, darker color, and enhanced sour and cereal flavors. Notably, kamut sourdough manufactured in the Poolish form showed the best results in terms of bread quality and sensory evaluation.
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