This study investigated quality characteristics of sourdough bread added with different amounts of lactic acid bacteria culture solution (LCBC) and cinnamon extract (Control: water 700 mL, sample A: water 670 mL+LCBC 30 mL, sample B: water 670 mL+LCBC 22.5 mL+Cinnamon extract 7.5 mL, sample C: water 670 mL+LCBC 15 mL+Cinnamon extract 15 mL, sample D: water 670 mL+LCBC 7.5 mL+Cinnamon extract 22.5 mL and sample E: water 670 mL+Cinnamon extract 30 mL). The weight of dough was not significant between samples, and the weight of bread was highest in samples D. The volume and specific volume were the highest in sample C but the baking loss rate was highest in the control (p<0.05). The L value, springiness and cohesiveness were decreased as addition of cinnamon extract increased. However, a value, b value, hardness, gumminess and chewiness were reversed. The sourdough bread produced by adding lactic acid bacteria culture solution improved the volume and texture. It was thought that it is helpful to add lactic acid bacteria culture solution and cinnamon extract for manufacturing a loaf of bread.

• 허창기(순천대학교 생명산업과학대학 식품공학과) | Chang Ki Huh (Department of Food Science Technology, Sunchon National University, Suncheon 57922, Korea)
• 심기훈(순천대학교 생명산업과학대학 조리과학과) | Ki Hoon Shim (Department of Food and Cooking Science, Sunchon National University, Suncheon 57922, Korea) Corresponding author