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http://dx.doi.org/10.5762/KAIS.2011.12.6.2652

Effect of Amount of Probiotics and Yeast as Starter on Quality Characteristics of Sourdough Bread  

Chae, Dong-Jin (Department of Hotel Baking and Pastry Arts, Dong-u College)
Lee, Kwang-Suck (Department of Culinary Service Management, Kyung Hee University)
Jang, Ki-Hyo (Department of Food and Nutrition, Kangwon National University)
Publication Information
Journal of the Korea Academia-Industrial cooperation Society / v.12, no.6, 2011 , pp. 2652-2659 More about this Journal
Abstract
The principal objective of this study was to provide the basic information on the sourdough bread made with probiotics and yeast(Saccharomyces cerevisiae) and to establish an optimum formula for the development of sourdough bread with high physiological, textural and sensory quality characteristics. The following mixing ratios of probiotics and yeast were used: Test 1, probiotics: yeast = 1.5 : 0.1; Test 2, 0.30 : 0.02; Test 3, 0.15 : 0.01(g/g). Fermentatioin using sourdough resulted in increase in number of probiotics in sourdough by 244~642 times but reduced pH in sourdough. Contributions by yeast in pH in sourdough were not as high as probiotics after the first fermentation of 15 hrs period of the dough. Among the three groups, bread volume, crumb firmness, crumb thickness, crumb elongation, compression force value, and specific volume of bread of bread were not significantly different. However, in sensory evaluation, flavor, taste, overall acceptance in sourdough produced by Test 2 markedly improved(p<0.05). These results show that Test 2 bread had improved sourdough properties, compared to Test 1 bread and Test 3 bread.
Keywords
Bread; Bifidobacterium; Probiotics; Sourdough; Yeast;
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Times Cited By KSCI : 7  (Citation Analysis)
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