Development of the sourdough Manju production with cake flour and mixed probiotics

박력분과 혼합 프로바이오틱스를 사용한 사워도우 만쥬개발

  • Chae, Dong-Jin (Dept. of Hotel Cuisine, Kyungdong University) ;
  • Jang, Ki-Hyo (Dept. of Food & Nutrition, Kangwon National University)
  • 채동진 (경동대학교 호텔조리학부) ;
  • 장기효 (강원대학교 식품영양학과)
  • Received : 2014.05.20
  • Accepted : 2014.09.11
  • Published : 2014.09.30


The influence of the flour types, including bread flour and cake flour on sourdough preparation was investigated. As starters, mixed probiotic microorganisms, including Bifidobacterium longum KCTC 5734, Enterococcus faecium KCTC 13410, and Lactobacillus acidophilus KCTC 3925, or Saccharomyces cerevisiae fermented separately for 15h at $30^{\circ}C$, were combined and then fermented for 10h at $30^{\circ}C$. The combined process with cake flour showed a 100-fold and two-fold increase in [$H^+$] and titratable acidity, respectively. This was also reflected in the viable cell counts and lactate concentration in sourdough. These results show that bread flour and cake flour may be useful for the production of sourdough.


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