Effect of Sourdough Starter on the Characteristics of Rheological of Barley bread

Sourdough 첨가 보리식빵의 물성적 특성

  • 홍정훈 (동아대학교 식품영양학과) ;
  • 김경자 (동아대학교 식품영양학과) ;
  • 방극승 (동아대학교 축산학과)
  • Published : 2000.08.01

Abstract

To investigate the effect of sourdough on the quality characteristics of barley bread, sourdough starlet with Lactobacillus plantarum, Lactobacillus sanfrancisco and Enterococcus mundtii was used for baking after 48 hours incubation at 37$\^{C}$. The specific volume of the bread containing sourdough starter was greater than that the control. Retarding of the firmness was observed in the bread with Lactobacillus sanfrancisco compared with the control and other breads. Above results suggest that sourdough starter fermented by Lactobacillus can be used as natural bread improver.