Journal of the Korean Society of Food Culture (한국식생활문화학회지)
- Volume 16 Issue 4
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- Pages.361-370
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- 2001
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
Effect of Barley Bread Using Sourdough Prepared by Enterococcus sp. and Lactobacillus sp. - II. Physicochemical and Rheological Properties of Barley Bread -
Enterococcus sp.와 Lactobacillus sp. 첨가 sourdough로 제조된 보리식빵의 품질특성 - II. 보리식빵의 이화학적 및 물성적 특성 -
- Hong, Jeong-Hoon (Dep. of Food and Nutrition, Dong-A University) ;
- Kim, Kyoung-Ja (Dep. of Food and Nutrition, Dong-A University)
- Published : 2001.10.30
Abstract
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