The Effects of Fruit Sourdough on the Baking Quality of Toast
In order to explore the effect of fruit sourdough on the baking quality of toast,fruit sourdough was used to make toast,and its specific volume,hardness and sensory scores were evaluated,and compared with ordinary commercial dry yeast.The results showed that under the combined action of lactic acid bacteria and yeast,proper addition of fruit sourdough could increase the specific volume,decrease the hardness and improve the sensory score of toast.Compared with common commercial dry yeast,toast prepared with fruit sourdough has richer flavor,more delicate texture and tasted elastic.
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