Sourdough and Bread Properties Utilizing Different Ratios of Probiotics and Yeast as Starters

스타터로 사용한 Probiotics-효모 비율을 달리하여 제조한 Sourdough 제빵특성

  • Chae, Dong-Jin (Department of Hotel Baking and Pastry Arts, Dong-U College) ;
  • Lee, Kwang-Suck (Department of Culinary Service Management, Kyung Hee University) ;
  • Jang, Ki-Hyo (Department of Food and Nutrition, Kangwon National University)
  • 채동진 (동우대학 호텔제과제빵과) ;
  • 이광석 (경희대학교 조리.서비스 경영학과) ;
  • 장기효 (강원대학교 식품영양학과)
  • Received : 2010.09.15
  • Accepted : 2010.12.01
  • Published : 2011.02.28


In this study, the influence of mixed starter compositions using Saccharomyces cerevisiae and three mixed probiotics, including Bifidobacterium longum, Enterococcus faecium, and Lactobacillus acidophilus on sourdough and bread preparation was examined. The following probiotic and yeast mixing ratios were used: Exp. 1, probiotics:yeast=2.0:0.1; Exp. 2, 1.5:0.1; Exp. 3, 1.0:0.1 (g/g). Starters for the sourdough preparation were incubated separately for 15 hr, combined, then further incubated for 10 hr. Exp 2 resulted in an increase in the numbers of probiotics and yeast in sourdough by 100 times but reduced pH. This is also reflected by the extent of the acidity increase in sourdough produced in Exp. 2. Among the three groups, bread volume and crumb elongation increased in Exp. 2, but crumb fineness and aroma compounds were not significantly different. In a sensory evaluation, flavor, taste, and overall acceptance for the sourdough produced in Exp. 2 improved markedly.




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