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Enterococcus sp.와 Lactobacillus sp. 첨가 sourdough로 제조된 보리식빵의 품질특성 - II. 보리식빵의 이화학적 및 물성적 특성 - KCI 등재

Effect of Barley Bread Using Sourdough Prepared by Enterococcus sp. and Lactobacillus sp. - II. Physicochemical and Rheological Properties of Barley Bread -

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韓國食生活文化學會誌 (한국식생활문화학회지)
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

To investigate the effect of sourdough on the characteristics of quality of barley bread, sourdough starter with Lactobacillus plantarum, Lactobacillus sanfrancisco and Enterococcus sp. were added to baking after 48 hours incubation at 37℃. 1. The pH of bread using Lactobacillus sanfrancisco starter was the lowest among tested starters. while the titratable acidity(TTA) of the strain was the highest, followed by Enterococcus sp.. 2. In bread, moisture contents of control were 38%. It was decreased during 6 days. The moisture contents of bread using Lactobacillus sanfrancisco starter were the highest among tested starters, followed by Enterococcus sp.. 3. Oneset temperature(To), peak temperature(Tp) and enthalphy (δH) were increased during storage of 6 days. The enthalphy of bread using Lactobacillus sanfrancisco starter was the lowest among tested starters, followed by Enterococcus sp..

저자
  • 홍정훈 | Hong, Jeong-Hoon
  • 김경자 | Kim, Kyoung-Ja