The Physicochemical Properties of Seed Mash Prepared with Koji

Koji를 이용한 seed mash의 이화학적 특성

  • Lee, Myung-Koo (Department of Applied Biology and Chemistry, KonKuk University) ;
  • Park, Jung-Kil (Department of Food Engineering, Chungju University) ;
  • Lee, Si-Kyung (Department of Applied Biology and Chemistry, KonKuk University)
  • 이명구 (건국대학교 응용생물화학과) ;
  • 박정길 (충주대학교 식품공학과) ;
  • 이시경 (건국대학교 응용생물화학과)
  • Published : 2005.04.30

Abstract

Physicochemical quality characteristics of seed mashes were investigated for development of new creative breadmaking in bakery. Aridity of seed mashes fermented with Koji, lactic acid bacteria, and baker's yeast was slightly lower than those fermented with Koji and yeast. ${\alpha}-Amylase$, saccharifying amylase, and acidic protease activities of seed mash composed of water (560 mL) and Koji (400 g) were 0.26 SKB, 36 SP, and 645 HUT/g, respectively. Reducing sugar content of seed mash made with Koji increased up to 13.04% after 36 hr fermentation, then decreased drastically thereafter, whereas that of seed mashes made with Koji, yeast, and lactic acid bacteria increased up to 6.5% at 6 hr, decreased to 1 to 2.5% at 12 hr, and remained less than 0.7% after 18 hr fermentation. Total organic acid contents were 10.4-12.25mg/mL. Flavor compounds including ethyl acetate, ethyl caprylate, isoamyl acetate, and p-vinyl guaiacol were detected in seed mash fermented with Koji, yeast, and L. brevis. These results show use of seed mash fermented with Koji, S. cerevisiae, and lactic acid bacteria enhances bread flavor.

Keywords

seed mash;Koji;Asperillus kawachii;lactic acid bacteria;flavour

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