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KMID : 0380620070390020164
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Korean Journal of Food Science and Technology
2007 Volume.39 No. 2 p.164 ~ p.168
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Preservation of Noodles Adding the Wheat Flour Ferment Cultured by Lactobacillus acidophilus
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Cha Wook-Jin
Lee Jeong-Hoon
Lee Si-Kyung
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Abstract
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The principal objective of this study was to determine the effects of wheat flour ferment cultured with Lactobacillus acidophilus, specifically with regard to the preservation of noodles. The results showed that the addition of ferment to wheat flour during noodle preparation reduced the pH of the noodles, and no significant difference was observed in the L and values of the noodles adding 5% ferment. Total bacterial levels were decreased in the wet noodles to which more than 10% ferment was added, by a factor of log as compared to the levels seen in the control during storage. Deterioration became apparent at 4 days of storage in regular wet noodles, but did not occur until 6 days in the wet noodles to which 5% ferment was added, and not until 8 days of storage in the noodles to which 10% ferment was added. Cooked noodles deteriorated at 8 days after the beginning of storage, but the addition of 5% and 10% ferment extended that time to 12 days and 14 days, respectively. It was concluded that flour ferment cultured with L. acidophilus exerts favorable preservation effects on noodles and breads.
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KEYWORD
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Lactobacillus acidophilus, wheat flour ferment, color, cooked noodle, preservation
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