Effects of Kokja as a fermentation starter on Sponge-and-Dough bread properties

Kokja, referred to Nuruk (Korean Koji), was used as a fermentation starter for sponge-and-dough breads. Sponge prepared with wheat flour, water and Kokja was fermented, and the fermented sponge at 0 h (FS0), 8 h (FS8), 16 h (FS16) and 24 h (FS24) was added to dough mixture. A significant pH decrease from 6.01 to 4.50 in sponge is closely related to the increased lactic acid bacteria viable cells of 2.9, 3.1, and 3.6 (log cfu/g) in FS8, FS16, and FS24, respectively. An increase in CO2 content was observed in the dough with FS16, consistently increasing CO2 production up to 90 min of dough fermentation. The bread with FS16 appeared to be high in loaf volume and medium in bread firmness. Adding the longer fermented sponge in bread dough resulted in blighter color on the bread crumb. Sensory ratings on overall acceptance were higher for the breads with FS0 and FS16, indicated as there was no significant difference statistically.