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Rheological Properties of Dough and Quality Characteristics of Bread Containing Whey Ferment Cultured by L. acidophilus KCCM 32820 and P. freudenreichii KCCM 31227
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 Title & Authors
Rheological Properties of Dough and Quality Characteristics of Bread Containing Whey Ferment Cultured by L. acidophilus KCCM 32820 and P. freudenreichii KCCM 31227
Lee, Jeong-Hoon; Choi, Mi-Jung; Chung, Koo-Chun; Lee, Si-Kyung;
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 Abstract
This study was carried out to evaluate the effects of whey ferment containing L. acidophilus KCCM 32820 and P. freudenreichii KCCM 31227 on the quality characteristics of white pan bread. Instrumental analysis such as alveograph, gelatinization temperature, texture analysis, retrogradation rate was determined. In an alveograph test, value in the treatment was higher than that in the control, but extensibility of dough in the control showed to be higher than in the treatment, so test dough showed more strength than the control. In terms of DSC analysis for gelatinization, temperature there were no significant differences of and between the control and the treatment. In hardness analysis by rheometer, dough containing whey ferment revealed lower values than the control. From the analysis of the organic acid contents, propionic acid was not detected in the control, however 1.13 mg/g of propionic acid was detected in the treatment. In the retrogradation analysis by DSC, the test delayed slightly compared to the control.
 Keywords
rheology;quality characteristics;white pan bread;L. acidophilus and P. freudenreichii;whey ferment;
 Language
Korean
 Cited by
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