Enterococcus sp.와 Lactobacillus sp. 첨가 sourdough로 제조된 보리식빵의 품질특성 - I. 보리가루에서 분리한 균주의 동정 및 반죽의 물성적 특성 -

Effect of Prepared by Enterococcus sp. and Lactobacillus sp. on the Quality of Barley Bread - I. Identification of Bacterial Strain from Barley Powder and Rheological Properties of Sourdough -

  • 홍정훈 (동아대학교 식품영양학과) ;
  • 김경자 (동아대학교 식품영양학과)
  • 발행 : 2001.10.30


A Lactic acid bacterium for barley bread was isolated from barley powder and was identified as Enterococcus sp. It was used as a starter for barley bread and quality of bread was compared with the bread prepared by conventional starter 1. The pH of bread making process 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 valorimeter value(v/v), control was 70, but dough using all starter was 60. The peak time and stability of dough using Lactobacillus sanfrancisco were the highest among tested starters. 3. Extensibility of dough using Enterococcus sp. was the highest among tested starters, followed by Lactobacillus sanfrancisco. Proper extensibility and maximum resistance were observed in Lactobacillus sanfrancisco.