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http://dx.doi.org/10.3746/jkfn.2009.38.3.346

Rheological Properties of Bread Dough Added with Flour Ferments by Seed Mash and Lactic Acid Bacteria  

Lee, Myung-Ku (Dept. of Applied Biology & Chemistry, Konkuk University)
Lee, Jeong-Hoon (Dept. of Applied Biology & Chemistry, Konkuk University)
Lee, Si-Kyung (Dept. of Applied Biology & Chemistry, Konkuk University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.38, no.3, 2009 , pp. 346-351 More about this Journal
Abstract
This study was carried out to determine the rheological properties of bread doughs containing flour-ferments prepared with seed mash obtained by Koji incubation, yeast, and lactic acid bacteria, using farinograph, extensograph, amylograph, and large scale-dough mixer. According to farinograph, the addition of the flour-ferments did not influence the water-absorption rate of doughs, regardless of the kinds of flour-ferments, however, it increased development time and decreased stability of doughs. According to extensograph, both dough resistance and resistance-to-extensibility ratio increased with the addition of flour-ferments. Especially the dough containing the flour-ferments prepared with seed mash, S. cerervisiae, and L. brevis showed the highest resistance-to-extensibility ratio. According to amylograph, although the doughs containing the flour-ferments did not show the differences in gelatinization temperature and temperature at maximum viscosity with the control which does not contain the flour-ferments, they showed lower maximum viscosity than the control. They also showed lower development value and faster development time.
Keywords
rheological properties; bread dough; flour ferment; lactic acid bacteria;
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Times Cited By KSCI : 2  (Citation Analysis)
Times Cited By SCOPUS : 1
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