Fermentative characteristics of rye sourdough containing Omija extracts

오미자 발효액을 이용한 호밀 사워반죽(sourdough)의 발효 특성

  • Byun, Jong-Beom (Department of Foodservice Management and Nutrition, Sangmyung University) ;
  • Lee, Jin-Sil (Department of Foodservice Management and Nutrition, Sangmyung University)
  • 변종범 (상명대학교 외식영양학과) ;
  • 이진실 (상명대학교 외식영양학과)
  • Received : 2016.11.16
  • Accepted : 2017.01.31
  • Published : 2017.04.30


In this study, the fermentative characteristics of rye sourdough fermented with Omija extract were investigated. The pH and total titratable acidity, numbers of yeast and lactic acid bacteria, and expansion rate were measured. While the pH of Omija rye sourdough decreased from 5.60 to 3.86, the total titratable acidity significantly increased from 2.39 to 8.50 with fermentation time (p<0.05). The numbers of yeast and lactic acid bacteria significantly increased for 18 h of fermentation period (p<0.05). The expansion rate of Omija rye sourdough showed a maximum of 183%, more than 47% more than the highest value of rye sourdough (129%). These results suggest that the application of Omija extract for making sourdough could be a good way to decrease the sanitary risk especially for early stage of sourdough fermentation. In addition, Omija rye sourdough could contribute to improvement of baking quality such as volume increase and flavor improvement of rye bread.


Supported by : 상명대학교


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