The objective of this study was to investigate quality characteristics of sourdough bread with fermented Zante currants juice. The sweetness of fermented Zante currants starter increased while its pH value decreased as time passed. The pH values were negatively correlated to the added amount of starter with the lowest pH being recorded at 70% addition. Similarly, bread’s moisture was inversely correlated to the added amount of starter with the highest moisture content being recorded at 10% addition. For bread’s height, excluding the control, 70% addition turned out to be the highest, and the height decreased as the added amount increased. The oven-spring was similar between the control and 70% addition. For the volume, except the control, 70% addition turned out to be the largest. The larger the specific volume was, the higher the volume of bread got. The brightness, redness, and yellowness were decreased as the added amount was increased. For the texture, the control had the highest elasticity and cohesiveness, and they increased as the added amount of starter increased. The hardness had a negative correlation with the added amount, and 70% addition yielded the same result as the control. The adhesiveness appeared only in 10% addition.

Abstract
 서 론
 재료 및 방법
  1. 실험재료
  2. 액종 제조
  3. 발효한 액종의 당도와 pH 및 산도 측정
  4. 식빵 제조
  5. 반죽과 식빵의 pH
  6. 반죽의 발효율
  7. 식빵의 수분 함량
  8. 식빵의 높이 및 외관
  9. 식빵의 무게, 부피, 비용적, 굽기손실률
  10. 식빵의 색도측정
  11. 식빵의 조직감 검사
  12. 통계처리
 결과 및 고찰
  1. 발효액종의 당도, pH 및 적정산도
  2. 반죽의 pH
  3. 반죽의 발효율
  4. 식빵의 pH
  5. 식빵의 일반성분
  6. 식빵의 외관
  7. 식빵의 무게, 부피, 비용적, 굽기손실률
  8. 식빵의 색도
  9. 식빵의 조직감
 요약 및 결론
 References

• 김영모(광주보건대학교 식품영양과) | Young-Mo Kim (Dept. of Food and Nutrition, Gwangju Health University) Corresponding author