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KMID : 0380620080400030321
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Korean Journal of Food Science and Technology
2008 Volume.40 No. 3 p.321 ~ p.325
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Microbiology/Fermentation/Biotechnology : Effects of Wheat Flour Ferment Cultured by Lactobacillus acidophilus on the Physical Properties of Cooked Noodles
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Cha Wook-Jin
Lee Si-Kyung
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Abstract
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This study was carried out to examine the effects of wheat flour ferment cultured by Lactobacillus acidophilus on the physical characteristics of cooked noodle. Different scanning calorimeter(DSC) analysis results for noodle gelatinization showed that the noodles containing flour ferment had higher enthalphy values than the control noodle. And based on the degree of retrogradation for the noodles containing the flour ferment, enthalpy decreased as the amount of the ferment increased, resulting in the delay effect on the retrogradation. According to textural property evaluations over a storage period, the noodles containing the flour ferment had increases in hardness and cohesiveness, and the springiness of the control group was higher than that of the noodles containing the flour ferment; however, this difference between groups gradually disappeared with increasing storage time. Finally, the noodles containing 10% flour ferment had a higher overall preference score than the control group, indicating that the addition of the flour ferment during noodle production can have a beneficial effect on the preference.
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KEYWORD
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Lactobacillus acidophilus, wheat flour ferment, retrogradation, textural properties
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