Characteristics of Flour Ferment Using Lactobacillus acidophilus as Starter

Lactobacillus acidophilus로 발효시킨 밀가루 발효물의 특성

  • 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)
  • 차욱진 (건국대학교 응용생물화학과) ;
  • 이시경 (건국대학교 응용생물화학과) ;
  • 이정훈 (안산공과대학 호텔조리과) ;
  • 조남지 (혜전대학 제과제빵과)
  • Published : 2004.02.28


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.


L. acidophilus;wheat flour ferment;lactic acid


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