Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effects of Flour Brew with Bifidobacterium bifidum as a Natural Bread Improver

Bifidobacterium bifidum을 첨가한 밀가루 Brew의 천연제빵개량제로서의 효과

  • 조남지 (혜전대학 호텔제과제빵과) ;
  • 김혁일 (계명대학교 식품가공학과) ;
  • 김성곤 (단국대학교 식품영양학과)
  • Published : 1999.12.01
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Abstract

To investigate the effect of flour brew with bifidobacteria on bread characteristics, flour brew with bifidobacteria was added to baking after 16 hour incubation at 37oC. The more addition of flour brew, the higher gassing power, the better machinality of dough were obtained, resulting in the larger specific volume of bread. Flavor profile analyzed by Electronic Nose System showed that flavor components of 30% flour brew were decreased comparing with those of control and there was shown definite difference in sensory characteristics between them. Staling studies of bread containing flour brew indicated had a definite effect in retarding the staling rate of bread, with time constant calculated in 30% treatment being 3.09 days and in control being 2.08 days. The enthalphy of gelatinization was decreased from 2.51J/g to 0.61J/g with increment of flour brew, suggesting that starch crystallization is delayed. conclusion, Flour brew fermented by bifidobacteria can be used as a natural bread improver with so many benefits as better machinality, one more day storage period, slower staling rate, better bread volume and more appealing bread flavor.

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