Bifidobacterium sp.로 제조된 반죽의 물성적 특성 Rheological Characteristics of Wheat Flour Dough with Bifidobacterium sp.
- 언어KOR
- URLhttps://db.koreascholar.com/Article/Detail/253443
pp.165-170
In order to economically utilize dough with B. longum, B. infantis and B. brevis as a bread improver, aerotolerance, α-galactosidase activity, organic acids, farinograph and extensograph of dough were investigated. In aerotolerance of Bifidobacterium sp., B. longum was highest among tested starters, followed by B. infantis. The α-galactosidase activity was highest in the B. longum among tested starters. In organic acids, the contents of lactic acid and acetic acid were the highest in the among tested starters, followed by B. infantis. In farinograms of dough, water absorption and peak time were highest in the B. brevis among tested dough. Extensogram showed that the area increased remarkably in B. longum and B. infantis at 135min of fermentation. Extensibility and resistance to extension of dough were highest in the B. infantis among the dough, followed B. longum.