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Characteristics of Flour Ferment Using Lactobacillus acidophilus as Starter  

Cha, Wook-Jin (Department of Applied Biology and Chemistry, Konkuk University)
Lee, Si-Kyung (Department of Applied Biology and Chemistry, Konkuk University)
Lee, Jeong-Hoon (Department of Hotel Culinary Arts, Ansan College of Technology)
Cho, Nam-Ji (Department of Baking Technology, Hyejeon College)
Publication Information
Korean Journal of Food Science and Technology / v.36, no.1, 2004 , pp. 116-122 More about this Journal
Abstract
Growth of Lactobacillus acidophilus in flour was investigated for production of noodle and bread. L. acidophilus grew when fermented in flour, and growth continued upon fermentation with salt for 72 hr. pH of L. acidophilus-fermented flour with salt decreased up to 72 hr, reaching 3.06. Fermented flour with salt showed no decomposition as compared to that without salt. In flour fermented by L. acidophilus, amounts of lactic and acetic acids produced increased with incubation time, and reached, after 72 hr incubation, 6,821 and 0.191 mg/g, respectively, resulting in significantly higher production of lactic acid. Viscosity of fermented flour with salt increased, whereas that without salt decreased with incubation time. Results reveal L. acidophilus-fermented flour with salt could be applied as effective agent in noodle and bread productions.
Keywords
L. acidophilus; wheat flour ferment; lactic acid;
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