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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.2
- 수록면
- 91 - 97 (7page)
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The influence of two process parameters (starter and fermentation period) on sourdough bread qualities was investigated. Bifidobacterium longum/Enterococcus faecium/Lactobacillus acidophilus (a mixed culture) was used as a starter. The five production conditions tested were: Control (sourdough fermentation with yeast); LAB 1(fermentation with mixed culture); LAB 2 (fermentation with yeast and mixed culture, respectively); LAB 3 (fermentation with yeast and mixed culture); and LAB 4 (first fermentation with yeast and mixed culture, respectively, followed by a second fermentation using the combination). The LAB 4 process showed the most favorable fermentation characteristics upon CrumbScan analysis, and the highest specific bread volume (5.14 mL/g). These results were reflected in the sensory evaluation of bread produced by the LAB 4 process; the bread achieved an excellent overall acceptance ranking of 3.7. Upon firmness analysis, the LAB 2, LAB 3, and LAB 4 bread figures were 113.67 g, 111.97 g, and 113.50 g, respectively. Thus, the firmness of LAB 2, LAB 3, and LAB 4 bread was higher than that of the control (93.20 g), although the aroma compounds of bread produced by the five processes did not differ. These results show that LAB 4 bread had improved sourdough properties, compared to control.
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참고문헌 (25)
참고문헌 신청
1. [학술지(정기간행물)] - Gobbetti M / 1988 / The sourdough microflora: Interactions of lactic acid bacteria and yeasts / Trends Food Sci Technol 9 : 267 ~ 274
2. [학술지(정기간행물)] - Gul H / 2005 / Sourdough bread production with lactobacilli and S. cerevisiae isolated from sourdoughs / Process Biochem 40 : 691 ~ 697
3. [학술지(정기간행물)] - Kline L / 1971 / Microorganism of the SanFrancisco sour dough process Ⅱ, Isolation and characterization of undescribed bacterial species responsible for the souring activity / Appl Microbial 21 : 459 ~ 465
4. [학술지(정기간행물)] - Meignen B / 2001 / Optimization of sourdough fermentation with Lactobacillus brevis and baker's yeast / Food Microbiol 18 : 239 ~ 245
5. [학술지(정기간행물)] - Wehrle K / 1988 / Rheological changes in wheat sourdough during controlled and spontaneous fermentation / Cereal Chem 75 : 882 ~ 886
2. [학술지(정기간행물)] - Gul H / 2005 / Sourdough bread production with lactobacilli and S. cerevisiae isolated from sourdoughs / Process Biochem 40 : 691 ~ 697
3. [학술지(정기간행물)] - Kline L / 1971 / Microorganism of the SanFrancisco sour dough process Ⅱ, Isolation and characterization of undescribed bacterial species responsible for the souring activity / Appl Microbial 21 : 459 ~ 465
4. [학술지(정기간행물)] - Meignen B / 2001 / Optimization of sourdough fermentation with Lactobacillus brevis and baker's yeast / Food Microbiol 18 : 239 ~ 245
5. [학술지(정기간행물)] - Wehrle K / 1988 / Rheological changes in wheat sourdough during controlled and spontaneous fermentation / Cereal Chem 75 : 882 ~ 886
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UCI(KEPA) : I410-ECN-0101-2018-059-003074177