Effect of Whey Brew Cultured by Lactobacillus helveticus ATCC 55163 and Propionibacterium acidipropionici 5020 on Rheological Properties of Flour Dough

Lactobacillus helveticus ATCC 55163과 Propionibacterium acidipropionici 5020로 배양한 유청발효물이 반죽의 레올로지에 미치는 영향

This study was carried out to evaluate the effect of whey brew cultured by the mixed Lactobacillus helveticus ATCC 55163 and Propionibacterium acidipropionici 5020 on the rheological properties of flour dough. 10 and 15% of whey brews were added to the dough based on flour. Farinograph, alveograph, Rapid Visco Analyzer, and fermenting power of dough were analyzed. In the farinograph analysis, as the amount of whey brews increased on dough samples, water absorption, dough development time, stability, and breakdown increased. In the alveograph analysis, as the amount of whey brews increased on dough samples, P and W value increased while L and G value decreased. In the Rapid Visco Analyzer analysis, as the amount of whey brews increased on dough samples, initial pasting temperature and peak viscosity increased while final viscosity and setback decreased. Decrease of setback showed the delay of starch retrogradation. As the amount of whey brews increased on dough samples, fermenting power of dough got reduced.

Lactobacillus helveticus ATCC 55163과 Propionibacterium acidipropionici 5020로 유청배지를 혼합 배양하여 얻은 유청발효물을 밀가루 대비 10%, 15% 첨가하여 반죽의 레올로지로 farinograph, alveograph, Rapid Visco Analyzer, 반죽의 발효팽창력등을 측정하였다. Farinograph에서 유청발효물 첨가량이 많을수록 수분흡수율, 반죽발전시간, 안정도 약화도 등이 증가하였다. Alveograph에서 P와 W값은 유청발효물 첨가량이 증가할수록 증가하였으나 L과 G값은 감소하였다. Rapid Visco Analyzer에서 초기호화온도와 최고점도는 유청발효물 첨가에 따라 증가하였으나, 최종점도와 set back은 감소하였다. Set back의 감소로 전분의 노화가 지연됨을 나타냈다. 반죽의 발효팽창력은 유청발효물 첨가량이 많을수록 감소하였다.