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Characteristics of Flour Ferment with Seed Mash Containing Wheat Flour Koji and Lactic Acid Bacteria  

Lee, Myung-Koo (Department of Applied Biology & Chemistry, KonKuk University)
Kang, Sang-Mo (Department of Microbiological Engineering, KonKuk University)
Lee, Si-Kyung (Department of Applied Biology & Chemistry, KonKuk University)
Publication Information
Applied Biological Chemistry / v.49, no.2, 2006 , pp. 97-102 More about this Journal
Abstract
This study was carried out to investigate the components of organic acids and flavour in flour ferment composed of water, flour, seed mash, yeast and lactic acid bacteria. The pH and TTA in the control (flour ferment without seed mash and lactic bacteria) were 5.6 and 2.5, respectively at 6 hrs after culturing; however, those in flour ferment with seed mash and different lactic acid bacteria were 4.63-4.69 and 9.0-9.9, respectively. Organic acid contents were propionic acid 0.09 mg/g, lactic acid 0.06 mg/g and acetic acid 0.04 mg/g in flour ferment without seed mash, whereas lactic acid 0.23-0.27 mg/g, propionic acid 0.21 mg/g, and acetic acid 0.06-0.08 mg/g in flour ferment with seed mash and lactic acid bacteria. Flavour compounds including ethyl capylate, ethyl caproate, ethyl acetate, ethyl caprate and phenylethyl acetate were detected to be high in flour ferment with seed mash and different lactic acid bacteria than in the control. This results show that the use of flour ferment with seed mash and lactic acid bacteria in making bread will enhance bread flavour.
Keywords
flour ferment; lactic acid bacteria; flour koji;
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Times Cited By KSCI : 1  (Citation Analysis)
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