Effect of Various Kinds of Fermented Liquid on the Physical Properties, Health Functions and Preference for Spelt Wheat Bread

Abstract

Dough and bread samples were prepared with various kinds of fermented liquid made from raisins, koji and yoghurt, and their physical properties, health functions and preferences were examined. The dough prepared with fermented koji liquid made by the sponge dough method showed more deterioration in its expansibility of the gluten by enzymes than the equivalent dough made by the straight dough method. Swelling of the bread was consequently poorer, and its rupture energy was higher. The specific volume of the bread samples prepared with fermented yogurt liquid by the sponge dough method was greater, and its rupture energy was lower. This suggested that the porous structure of the crumb influenced the physical properties. The antioxidative activity of these bread samples was higher than that of bread made with dry yeast. The bread samples prepared with fermented raisin and yogurt liquid were also much preferred by a sensory evaluation. It thus was found useful to add fermented liquid originating in food material to these bread samples.