Browse > Article

Effect of Starter of Flour Ferment by Lactobacillus acidophilus on Physical Properties of Noodle Dough  

Cha, Wook-Jin (Department of Applied Biology and Chemistry, Konkuk University)
Lee, Si-Kyung (Department of Applied Biology and Chemistry, Konkuk University)
Publication Information
Korean Journal of Food Science and Technology / v.37, no.5, 2005 , pp. 801-805 More about this Journal
Abstract
Practical use of wheat flour ferment with L. acidophilus during noodlemanufacturing was investigated. Water absorption decreased and overall mechanical tolerance index increased with ferment addition up to 20%. Amylograph of flour with ferment showed initial gelatinization temperatures of control, and 5% ferment-and ferment-added groups were equal. Maximum viscosity decreased by ferment addition. L, b and a values of dough increased proportionally with added ferment. Color of doughs with ferment was generally ligher. Total color difference of doughs added with ferment was higher than that of control group.
Keywords
L. acidophilus; wheat flour ferment; noodle dough; farinograph; amylograph;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Cho NJ, Lee SK, Kim SK, Joo HK. Effect of wheat Hour brew with Bifidobacteria bifidum on rheological properties of wheat Hour dough. Korean J. Food Sci. Technol. 30: 832-841 (1998)
2 Tanaka K, Furukawa K, Masumoto, H. The effect of acid and salt on the farinogram and extensogram of dough. Cereal Chem. 44: 678-685 (1967)
3 Kojima H, Shinnizi O. Effect on foods in treatment of pH control. New Food Ind. 40: 50-63 (1998)
4 Krog N, Oleson SK, Toemes H, Joensson T. Retrogradation of the starch fraction in wheat bread. Cereal Foods World 34:281-285 (1989)
5 Ishida K. Effects of enzymes to prevent hardening of high moistured cereal Hour gels. Nippon Shokuhin Kokyo Gakkaishi 33: 227-231 (1986)   DOI
6 Kim SY. Rheology and quality characteristics of the wheat Hour dough, frozen dough and bread prepared with amylase. PhD thesis, Konkuk University, Seoul, Korea (2004)
7 AACC. Approved Method of the AACC. pp. 2-195, 8th ed. American Association of Cereal Chemists, St. Paul, MN, USA (1983)
8 Kim HG, Kim IS. Wheat and milling industry. Korean Milling Industry Assocation. pp. 105-113 (1997)
9 Kim YH. A study on the functional bread making by the supplementation with cultural products. PhD thesis, Yung Nam University, Kyungsan, Korea (2000)
10 Park WJ, Shelton DR, Peterson CJ, Kachman SD, Wehling RL. The relationship of Korean raw noodle (Saeng Myon) color with wheat and flour quality characteristic. Food Biotechnol. 6: 12-19 (1997)
11 Toyama R, Taneya S. Influence of heating process and storage conditions on the hue of Reimen (Korean Noodle). Jpn. Food Sci. Eng. 45: 564-570 (1998)   DOI   ScienceOn
12 Toshikuni S. Functionality of fruit acid. Flavor 9: 91-111 (1992)
13 Martinez A, Pitarch B, Bayarri P, De Barber B. Microflora of the sourdoughs of wheat flour bread. Cereal Chem. 67: 85-91 (1990)
14 Rhim JW, Numes RV, Jones VA. Kinetics of color changes of graph juice generates using linearly increasing temperature. J. Food Sci. 54: 776-777 (1989)   DOI
15 Hanada M, Uchida S. A study of antimicrobial additives in noodle. Jpn. Food Ind. 21: 345-350 (1974)
16 Brown MH, Booth IR. Acidulant and low pH. pp. 22-43. In: Food Preservatives 3. AVi Van Nostrand ReinHold Co., NY, USA (1991)
17 Kim SK, Kim IH. Effect of tetrasodium polyphosphate peroxidate on quality of Kalkuksoo. Korean J. Food Sci. Technol. 26: 557560 (1994)
18 Bushuk W, Hlynka I. Water as a constituent of flour, dough and bread. Baker's Dig. 38:43-44 (1964)
19 Jung MJ. Quality and noodle-making characteristics of Korean wheat and imported wheat varieties. PhD thesis, Chungpook National University, Cheonju, Korea (1998)
20 Chang SM, Liu LC. Retrogradation of rice starches studied by differential scanning calorimetry and influence of sugars, NaCl and lipids. J. Food Sci. 56: 564-566 (1991)   DOI
21 Galal AM, Varrano ME, Johnson JA. Rheological dough properties affected by organic acids and salt. Cereal Chem. 55: 683-691 (1978)
22 Vollmar A, Meuser F. Influence of starter cultures consisting of lactic acid bacteria and yeast on the performance of a continuous sourdough fermenter. Cereal Chem. 69: 20-27 (1992)
23 I'Anson KJ, Miles MJ, Morris VJ, Besford LS, Jarris DA, March RA. The effects of added sugars on the retrogradation of wheat starch gels. J. Cereal Sci. 11: 243-248 (1990)   DOI
24 Rocken W, Voysey PA. Sour-dough fermentation in bread making. J. Appl. Bacteriol. 79: 38-48 (1995)   DOI