Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Rheological Properties of Bread Dough Added with Flour Ferments by Seed Mash and Lactic Acid Bacteria

Seed Mash와 유산균 발효액을 첨가한 밀가루 반죽의 물성학적 특성

  • Lee, Myung-Ku (Dept. of Applied Biology & Chemistry, Konkuk University) ;
  • Lee, Jeong-Hoon (Dept. of Applied Biology & Chemistry, Konkuk University) ;
  • Lee, Si-Kyung (Dept. of Applied Biology & Chemistry, Konkuk University)
  • 이명구 (건국대학교 응용생물화학과) ;
  • 이정훈 (건국대학교 응용생물화학과) ;
  • 이시경 (건국대학교 응용생물화학과)
  • Published : 2009.03.31
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Abstract

This study was carried out to determine the rheological properties of bread doughs containing flour-ferments prepared with seed mash obtained by Koji incubation, yeast, and lactic acid bacteria, using farinograph, extensograph, amylograph, and large scale-dough mixer. According to farinograph, the addition of the flour-ferments did not influence the water-absorption rate of doughs, regardless of the kinds of flour-ferments, however, it increased development time and decreased stability of doughs. According to extensograph, both dough resistance and resistance-to-extensibility ratio increased with the addition of flour-ferments. Especially the dough containing the flour-ferments prepared with seed mash, S. cerervisiae, and L. brevis showed the highest resistance-to-extensibility ratio. According to amylograph, although the doughs containing the flour-ferments did not show the differences in gelatinization temperature and temperature at maximum viscosity with the control which does not contain the flour-ferments, they showed lower maximum viscosity than the control. They also showed lower development value and faster development time.

Koji를 배양한 seed mash, 유산균, 효모 등으로 발효하여 제조한 발효액종을 밀가루에 첨가하여 파리노그래프, 익스텐소그래프, 아밀로그래프, 대용량 배합기로 반죽의 물리적 특성 등을 분석하였다. 파리노그래프에서 발효액종의 종류에 관계없이 흡수율은 동일하였으나 발효액종 첨가로 반죽 발전시간이 길어졌고, 안정도는 감소하였다. 익스텐소그래프에서 반죽저항성은 발효액종 첨가로 증가하였고, R/E값도 증가하여 seed mash, S. cerervisiae, L. brevis로 발효시킨 발효액종을 첨가한 반죽에서 가장 높았다. 아밀로그래프에서 호화온도와 최고점도 온도는 대조구와 시험구간에 차이가 거의 없었으나 최고점도는 발효액종 첨가 시 낮아졌다. 반죽의 물리적 특성에서 D.V.(development value)값은 대조구에 비하여 모두 낮아졌고, 반죽발전시간도 짧아졌다.

Keywords

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