Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지
DOI QR코드

DOI QR Code

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
Download PDF
⟨ Previous Next ⟩

Abstract

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.

유청농도 12% 용액에 Lactobacillus helveticus ATCC 55163과 Propionibacterium acidipropionici 5020을 혼합 배양하여 프로피온산, 초산, 젖산 등이 생성된 유청발효물을 빵 제조 시 물의 10%, 15% 대체하여 제조한 빵의 부피, pH 및 총산도, 수분함량, 수분활성도, 조직감, 유기산, 관능검사 등을 분석하였다. 부피는 대조구가 가장 컸고, pH 및 총산도에서 pH는 대조구가 가장 낮았고 총산도는 대조구가 가장 높았다. 수분은 유청발효물 함량에 따라 차이가 없었고 수분활성도는 저장기간이 길어질수록 유청발효물 10% 첨가한 것에서 가장 높았다. 조직감은 저장기간이 길어질수록 유청발효물 10% 첨가한 것의 경도 (hardness)가 가장 낮아 부드러웠다. 유기산 함량 분석에서 대조구에서는 프로피온산이 검출되지 않았고, 호박산 젖산 초산 등도 시험구보다 낮게 검출되었다. 시험구 중에는 유청발효물을 15% 첨가한 것에서 호박산, 초산, 젖산 등이 높게 검출되었고 특히 프로피온산 검출량이 높았다. 관능검사에서 유청발효물을 10% 첨가한 것이 가장 높은 점수를 얻었다. 제품의 품질 면에서 유청발효물 10%, 보존성 면에서 유청발효물 15%를 첨가하는 것이 효과가 있을 것으로 기대된다.

Keywords

References

  1. Al-Eid, S. M., Al-Neshawy, A. A., and Al-Shaikh Ahmad, S. S. (1999) Influence of substituting water with ultrafiltered milk permeate on dough properties and baking quality of white pan bread. J. Cereal Sci. 30, 79-82. https://doi.org/10.1006/jcrs.1998.0246
  2. AACC (American Association of Cereal Chemists) (1985) Approved methods of AACC. Saint Paul, Minnesota, USA, 02-31, 10-10b.
  3. Berkowitz, D. and Oleksyk, L. E. (1991) Leavened breads with extended shelf-life. US Patent 5,059,432.
  4. Boyaval, P. and Corre, C. (1995) Production of propionic acid. Lait 75, 453-461. https://doi.org/10.1051/lait:19954-535
  5. Brul, S. and Coote, P. (1999) Preservative agents in foods: Mode of action and microbial resistance mechanism. Int. J. Food Microbiol. 50, 1-17. https://doi.org/10.1016/S0168-1605(99)00072-0
  6. Cha, U. J. (2003) A study on properties of the flour-ferment with Lactobacillus acidophilus and the quality of noodles using the ferment. Ph. D. thesis, Konkuk Univ., Seoul, Korea.
  7. Christensen, J. F., Dudley, E. G., Pederson, J. A., and Steele, J. L. (1999) Peptidases and amino acid catabolism in lactic acid bacteria. Antonie van Leeuwenhoek 76, 217-246. https://doi.org/10.1023/A:1002001919720
  8. Clarke, C. I., Schober, T. J., and Arendt, E. K. (2002) Effect of single strain and traditional mixed strain starter cultures on rheological properties of wheat dough and on bread quality. Cereal Chem. 79, 640-647. https://doi.org/10.1094/CCHEM.2002.79.5.640
  9. De Boer, R. and Hiddink, J. (1980) Membrane process in the dairy industry: State of the art. Desalination 35, 169-192. https://doi.org/10.1016/S0011-9164(00)88609-9
  10. Eklund, T. (1989) Organic acids and esters. In GW. Gould (Ed), Mechanism of action of food preservation procedures, New York, Elsevier Co., pp. 161-200.
  11. Erdogdu-Arnoczky, N., Czuchajowska, Z., and Pomeranz, Y. (1996) Functionary of whey band casein in fermentation and in bread baking by fixed and optimized procedures. Cereal Chem. 73, 309-316.
  12. Gujral, H. S. and Singh, N. (1999) Effect of additives on dough development gaseous release and bread making properties. Food Res. Int. 32, 691-697. https://doi.org/10.1016/S0963-9969(99)00148-9
  13. Hong, H. H. and Min, K. C. (1997) Test of bread and cake. Kwangmoongag, Seoul, Korea, pp. 108.
  14. Huang, Y. L., Zhang, W. Z., Cheung, C. M., and Yang S. T. (2002) Production of carboxylic acids from hydrolyzed corn meal by immobilized cell fermentation in a fibrous-bed bioreactor. Bioresource Technol. 82, 51-59. https://doi.org/10.1016/S0960-8524(01)00151-1
  15. Hujanen, M. and Linko, Y. Y. (1996) Effect of temperature and various nitrogen sources on L-lactic acid production by Lactobacillus casei. Appl. Microbiol. Biotechnol. 45, 307- 313. https://doi.org/10.1007/s002530050688
  16. Hunter, J. E. and Frazier, W. C. (1961) Gas production by associated swiss cheese bacteria. Department of Bacteriology, University of Wisconsin Press Co., Madison, pp. 2176- 2186.
  17. Jennifer, A. P. L. and Nancy, J. M. (1982) Commensalistic interaction between L. acidophilus and P. shermanii. Appl. Environ. Microbiol. 44, 715-722.
  18. Kim, D. J., Kim, Y. W., Kim, J. S., Paik, T. J., Choi, H. T., Hyun, J. S., and Whong, J. M. (2004) Food processing and preservation. Gigumunwhasa, Seoul, Korea, pp. 36.
  19. Korean Food Code. (2002) Korean Food & Drug Administration. Seoul, Korea, pp. 3-4.
  20. Lee, J. H. (2005) Effects of whey ferment cultured by Propionibacterium freudenreichii KCCM 31227 on rheological properties of dough and quality characteristics of white pan bread. Ph. D. thesis, Konkuk Univ., Seoul, Korea.
  21. Lindgren, S. E. and Dobrogosz, W. J. (1990) Antagonistic activities of lactic acid bacteria in food and feed fermentation. FEMS Microbiol. Reviews 87, 149-164. https://doi.org/10.1111/j.1574-6968.1990.tb04885.x
  22. Litchfield, J. H. (1996) Microbiological production of lactic acid. Adv. Appl. Microbiol. 42, 45-95. https://doi.org/10.1016/S0065-2164(08)70372-1
  23. Magnusson, J. and Schnrer, J. (2001) Lactobacillus coryniformis subsp. coryniformis strain Si3 produces a broad-spectrum proteinaceous antifungal compound. Appl. Environ. Microbiol. 67, 1-5. https://doi.org/10.1128/AEM.67.1.1-5.2001
  24. Main, A. (1991) Fermented dairy products as food ingredients. Food Res. 51, 120-125.
  25. Maher, G. A., Varriano-Marston, E., and Jonhson, J. A. (1978) Rheological dough properties as affected by organic acids and salt. Cereal Chem. 55, 683-691.
  26. Moon, N. J. (1983) Inhibition of the growth of acid tolerant yeasts by acetate, lactate and propionate, and their synergistic mixtures. J. Appl. Bacteriol. 55, 53-460.
  27. Mukhopadhyay, S. N., Ghose, T. K., and Fiechter, A. (1979) Effect of fermentation variables on cellulose production by Trichoderma sp. Biotechnol. Lett. 1, 205. https://doi.org/10.1007/BF01386900
  28. Pyler, E. J. (1988) Baking science and technology, 3rd ed. Vol. II. Sosland Publishing Company, USA, pp. 889-890.
  29. Ronald, H. Z. (1992) Bread lecture. American Institute of Baking, USA, pp. 1311, 1404-1405.
  30. SAS. (2007) User's guide. SAS Institute: Cary, NC, USA.
  31. Sheila, K., Karina, W., Catherine, S., and Elke, K. A. (2000) Incorporation of dairy ingredients into wheat bread. Eur. Food Res. Technol. 210, 391-396. https://doi.org/10.1007/s002170050569
  32. Stiles, M. E. (1996) Biopreservation by lactic acid bacteria. Antonie van Leeuwenhoek 70, 331-345. https://doi.org/10.1007/BF00395940
  33. Vollmar, A. and Meuser, F. (1992) Influence of starter cultures consisting of lactic acid bacteria and yeasts on the performance of a continuous sour dough fermenter. Cereal Chem. 69, 20-27.
  34. Woolford, M. K. (1984) The antimicrobial spectra of organic compounds with respect to their potential as hay preservatives. Grass and Forage Sci. 39, 75-79. https://doi.org/10.1111/j.1365-2494.1984.tb01667.x
  35. Yun, M. S. (2004) New practical bread and cake. Jigumunhwasa, Seoul, Korea, pp. 41.
  36. Zadow, J. G. (1981) Measurement of the effect of whey protein concentrates on fermenting doughs by the Instron tester. Aust. J. Dairy Technol. 36, 56-59.