DOI QR코드

DOI QR Code

Fermentative characteristics of rye sourdough containing Omija extracts

오미자 발효액을 이용한 호밀 사워반죽(sourdough)의 발효 특성

  • Byun, Jong-Beom (Department of Foodservice Management and Nutrition, Sangmyung University) ;
  • Lee, Jin-Sil (Department of Foodservice Management and Nutrition, Sangmyung University)
  • 변종범 (상명대학교 외식영양학과) ;
  • 이진실 (상명대학교 외식영양학과)
  • Received : 2016.11.16
  • Accepted : 2017.01.31
  • Published : 2017.04.30

Abstract

In this study, the fermentative characteristics of rye sourdough fermented with Omija extract were investigated. The pH and total titratable acidity, numbers of yeast and lactic acid bacteria, and expansion rate were measured. While the pH of Omija rye sourdough decreased from 5.60 to 3.86, the total titratable acidity significantly increased from 2.39 to 8.50 with fermentation time (p<0.05). The numbers of yeast and lactic acid bacteria significantly increased for 18 h of fermentation period (p<0.05). The expansion rate of Omija rye sourdough showed a maximum of 183%, more than 47% more than the highest value of rye sourdough (129%). These results suggest that the application of Omija extract for making sourdough could be a good way to decrease the sanitary risk especially for early stage of sourdough fermentation. In addition, Omija rye sourdough could contribute to improvement of baking quality such as volume increase and flavor improvement of rye bread.

본 연구는 오미자 발효액을 이용하여 호밀 사워반죽을 제조하여 발효 특성을 살펴봄으로써 제빵 이용 가능성에 대한 기초 자료를 얻기 위해 시도되었다. 오미자 호밀 사워반죽과 호밀 사워반죽의 pH와 총산도, 효모와 젖산세균수, 팽창률을 측정하였다. 오미자 호밀 사워반죽과 호밀 사워반죽 모두 발효 시간이 경과할수록 pH는 유의적으로 감소한 반면 총산도는 유의적으로 증가하였다(p<0.05). 오미자 호밀 사워반죽에 존재하는 젖산세균수는 대부분의 발효기간 중에 호밀 사워반죽 보다 유의적으로 높은 것으로 나타났다(p<0.05). 오미자 호밀 사워반죽의 팽창률은 최고치가 183%로 호밀 사워반죽의 최고치인 129%보다 47% 이상 팽창한 것으로 나타났다. 따라서 본 연구 결과 효모와 젖산세균이 풍부한 오미자 발효액을 호밀가루에 첨가하여 사워반죽을 제조할 경우 pH가 낮아져 발효 초기 부패균 억제 및 항진균 효과가 있을 것으로 사료되며 풍부한 효모와 젖산세균들로 인해 높은 팽창률을 보인 것으로 보아 오미자 호밀 사워반죽을 이용해 빵을 제조할 경우 부피 증가, 풍미향상 등 제빵 품질 개선에 기여할 것으로 사료된다.

Keywords

References

  1. USDA. National nutrient database for standard reference. Release 28 slightly revised May, 2016 Basic Report 20063, Rye flour, dark. Available from: file:///C:/Users/JS%20Lee/Downloads/foodsreport%20(2).pdf. Accessed Oct. 08, 2016
  2. Åman P, Andresson A, Rakha A, Andersson R. Rye, a healthy cereal full of dietary fiber. Cereal Food World 55: 231-234 (2010)
  3. Ganzle MG. Enzymatic and bacterial conversions during sourdough fermentation. Food Microbiol. 37: 2-10 (2014) https://doi.org/10.1016/j.fm.2013.04.007
  4. Brandt MJ. Sourdough products for convenient use in baking. Food Microbiol. 24: 161-164 (2007) https://doi.org/10.1016/j.fm.2006.07.010
  5. Arendt EK, Ryan LAM, Dal Bello F. Impact of sourdough on the texture of bread. Food Microbiol. 24: 165-174 (2007) https://doi.org/10.1016/j.fm.2006.07.011
  6. Hansen A, Schieberle P. Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects. Trends Food Sci. Technol. 16: 85-94 (2005) https://doi.org/10.1016/j.tifs.2004.03.007
  7. Gobbetti M. Review. The sourdough microflora: Interactions of lactic acid bacteria and yeasts. Trends in Food Sci. Technol. 9: 267-274 (1998) https://doi.org/10.1016/S0924-2244(98)00053-3
  8. Rehman S, Paterson A, Piggott JR. Flavour in sourdough breads: A review. Trends Food Sci. Tech. 17: 557566 (2006)
  9. Poutanen K, Flander L, Katina K. Sourdough and cereal fermentation in a nutritional perspective. Food Microbiol. 26: 693-699 (2009) https://doi.org/10.1016/j.fm.2009.07.011
  10. Korakli M. Gnzle MG, Vogel RF. Metabolism by bifidobacteria and lactic acid bacteria of polysaccharides from wheat and rye, and exopolysaccharides produced by Lactobacillus sanfranciscensis. J. Appl. Microbiol. 92: 958-965 (2002) https://doi.org/10.1046/j.1365-2672.2002.01607.x
  11. Weckx S, Meulen RV, Maes D, Scheirlinck I, Huys G, Vandamme P, Vuyst LD. Lactic acid bacteria community dynamics and metabolite production of rye sourdough fermentations share characteristics of wheat and spelt sourdough fermentations. Food Microbiol. 27: 1000-1008 (2010) https://doi.org/10.1016/j.fm.2010.06.005
  12. Kirchhoff E, Schieberle P. Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays. J. Agr. Food Chem. 50: 5378-5385 (2002) https://doi.org/10.1021/jf020236h
  13. Park MA, Lee JW, Shin MS, Ly SY. Glycemic index lowering effects of breads supplemented with resistant starch, whole rye grain and fructooligosaccharide. Korean J. Commun. Nutr. 12: 189-197 (2007)
  14. Yu SH. Effects of Rye flour on baking and storage properties of bagel. MS Thesis. Kyungwon University. Seongnam, Gyeonggi, Korea (2005)
  15. Jeong HS, Joo NM. Optimization of rheological properties for the processing of Omija-pyun(Omija jelly) by response surface methodology. Korean J. Food Cook. Sci. 19: 429-438 (2003)
  16. Oh SL, Kim SS, Min SY, Chung DH. Composition of free sugars, free amino acids, non-volatile organic acids and tannins in the extracts of L. chinensis M, A. acutiloba K., S. chinensis B. and A. sessiliflorum S. Korean J. Food Sci. Technol. 22: 76-81 (1990)
  17. Cho HE. Studies on the biological activity of fermented Omija beverage and hot water extracts of Omija. MS Thesis. Silla University, Busan, Korea (2010)
  18. AOAC. Official Method of Analysis of AOAC Intl. 16th ed. Method 991.43. Association of Official Analytical Chemists, Arlington, VA, USA (1995)
  19. An HL Lee KS. Study on the quality characteristics of pan bread with sourdough starters from added domestic wheat flours. J. East Asian Soc. Dietary Life 19: 996-1008 (2009)
  20. AACC. Approved Methods of the AACC, 8th ed. American Association of Cereal Chemists. St. Paul, MN, USA (1983)
  21. Torrieri E, Pepe O, Ventorino V, Masi P, Cavella S. Effect of sourdough at different con-centrations on quality and shelf life of bread. LWT-Food Sci. Technol. 56: 508-516 (2014) https://doi.org/10.1016/j.lwt.2013.12.005
  22. Kline L, Sugihara TF. Microorganisms of the San Francisco sourdough bread process II: Isolation and characterization of undescribed bacterial species responsible for souring activity. Appl. Environ. Microb. 21: 459-465 (1971)
  23. Corsetti A, Gobbetti M, Balestrieri F, Paoletti F, Russi L, Rossi J. sourdough lactic acid bacteria effects on bread firmness and staling. J. Food Sci. 63: 347-351 (1998)
  24. Chae DJ, Lee KS, Jang KH. sourdough and bread properties utilizing different ratios of probiotics and yeast as starters. Korean J. Food Sci. Technol. 43: 45-50 (2011) https://doi.org/10.9721/KJFST.2011.43.1.045
  25. Lee JY, Lee SK, Cho NJ, Park WJ. Development of the formula for natural read-making starter. J. Korean Soc. Food Sci. Nutr. 32: 1245-1252 (2003) https://doi.org/10.3746/jkfn.2003.32.8.1245
  26. Byun JB, Lee JS. Physicochemical characteristics of rice sourdough fermented with Omija extract. Korean J. Culin. Res. 21: 218-228 (2015)
  27. Vogelmann SA, Seitter M, Singer U, Brandt MJ, Hertel C. Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters. Int. J. Food. Microbiol. 130: 205-212 (2009) https://doi.org/10.1016/j.ijfoodmicro.2009.01.020
  28. Corsetti A, Gobbetti M, Rossi J, Damiani P. Antimould activity of sourdough lactic acid bacteria: Identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1. Appl. Microbiol. Biot. 50: 253-256 (1998) https://doi.org/10.1007/s002530051285
  29. Di Monaco R, Torrieri E, Pepe O, Masi P, Cavella S. Effect of sourdough with exopolysaccharide (EPS)-Producing lactic acid bacteria (LAB) on sensory quality of bread during shelf life. Food Bioprocess Technol. 8: 691701 (2015)
  30. Birch AN, Petersen MA, Hansen S. The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature. LWT-Food Sci. Technol. 50: 480-488 (2013) https://doi.org/10.1016/j.lwt.2012.08.019
  31. Chiotellis E, Campbell GM. Proving of bread dough II: Measurement of gas production and retention. Food Bioprod. Process. 81: 207-216 (2003) https://doi.org/10.1205/096030803322437974
  32. Gandikota S, MacRitchie F. Expansion capacity of doughs: methodology and applications. J. Cereal Sci. 42: 157-163 (2005) https://doi.org/10.1016/j.jcs.2005.02.007

Cited by

  1. Seven Cases of Wart treated with MY1-Hwan vol.39, pp.4, 2018, https://doi.org/10.13048/jkm.18045