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KMID : 0380620110430010045
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Korean Journal of Food Science and Technology
2011 Volume.43 No. 1 p.45 ~ p.50
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Sourdough and Bread Properties Utilizing Different Ratios of Probiotics and Yeast as Starters
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Chae Dong-Jin
Lee Kwang-Suck
Jang Ki-Hyo
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Abstract
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In this study, the influence of mixed starter compositions using Saccharomyces cerevisiae and three mixed probiotics, including Bifidobacterium longum, Enterococcus faecium, and Lactobacillus acidophilus on sourdough and bread preparation was examined. The following probiotic and yeast mixing ratios were used: Exp. 1, probiotics:yeast=2.0:0.1; Exp. 2, 1.5:0.1; Exp. 3, 1.0:0.1 (g/g). Starters for the sourdough preparation were incubated separately for 15 hr, combined, then further incubated for 10 hr. Exp 2 resulted in an increase in the numbers of probiotics and yeast in sourdough by 100 times but reduced pH. This is also reflected by the extent of the acidity increase in sourdough produced in Exp. 2. Among the three groups, bread volume and crumb elongation increased in Exp. 2, but crumb fineness and aroma compounds were not significantly different. In a sensory evaluation, flavor, taste, and overall acceptance for the sourdough produced in Exp. 2 improved markedly.
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KEYWORD
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Bifidobacterium, Enterococcus, Lactobacillus, starter, sourdough
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