Effect of Whey Brew Cultured by Lactobacillus helveticus ATCC 55163 and Propionibacterium acidipropionici 5020 on Quality Characteristics of Bread

Lactobacillus helveticus ATCC 55163과 Propionibacterium acidipropionici 5020로 배양한 유청발효물이 빵의 품질특성에 미치는 영향

  • Yun, Mi-Sug (School of Natural Food Science, Eulji University) ;
  • Lee, Jeong-Hoon (Department of Applied Biology & Chemistry, Konkuk University) ;
  • Lee, Si-Kyung (Department of Applied Biology & Chemistry, Konkuk University)
  • 윤미숙 (을지대학교 보건산업대학 식품과학부) ;
  • 이정훈 (건국대학교 응용생물화학과) ;
  • 이시경 (건국대학교 응용생물화학과)
  • Received : 2010.01.16
  • Accepted : 2010.05.14
  • Published : 2010.06.30


This study evaluated the effect of whey brew cultured by Lactobacillus helveticus ATCC 55163 and Propionibacterium acidipropionici 5020 on bread quality characteristics. Ten and 15% whey brew were added to flour-based bread, after which bread volume, pH, total titratable acidity (TTA), moisture content, water activity, texture, organic acid content, and sensory evaluation were analyzed. The bread volume and TTA of control were the largest among the samples, whereas pH was the lowest. Moisture content did not significantly differ depending on the amount of whey brew added, though water activity was highest in the bread with 10% whey brew. However, hardness was the lowest in bread with 10% whey brew. Propionic acid was not detected while succinic acid, lactic acid, and acetic acid were detected in small amounts in the control compared to the test samples. Succinic acid, acetic acid, and lactic acid content was high in bread with 15% whey brew, with propionic acid present at a very high amount. In terms of sensory evaluation, bread with 10% whey brew had the highest score. As a result, high quality characteristics were associated with the bread with 10% whey brew, whereas long preservation was a characteristic of the bread with 15% whey brew.


Lactobacillus helveticus;Propionibacterium acidipropionici;whey brew;bread quality


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