Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Starter of Flour Ferment by Lactobacillus acidophilus on Physical Properties of Noodle Dough

Lactobacillus acidophilus로 발효시킨 밀가루 발효물의 첨가가 면 반죽의 물성에 미치는 영향

  • Cha, Wook-Jin (Department of Applied Biology and Chemistry, Konkuk University) ;
  • Lee, Si-Kyung (Department of Applied Biology and Chemistry, Konkuk University)
  • 차욱진 (건국대학교 응용생물화학과) ;
  • 이시경 (건국대학교 응용생물화학과)
  • Published : 2005.10.31
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Abstract

Practical use of wheat flour ferment with L. acidophilus during noodlemanufacturing was investigated. Water absorption decreased and overall mechanical tolerance index increased with ferment addition up to 20%. Amylograph of flour with ferment showed initial gelatinization temperatures of control, and 5% ferment-and ferment-added groups were equal. Maximum viscosity decreased by ferment addition. L, b and a values of dough increased proportionally with added ferment. Color of doughs with ferment was generally ligher. Total color difference of doughs added with ferment was higher than that of control group.

본 연구에서는 면의 특성을 향상시키기 위해 밀가루에 정상발효균인 L. acidophilus를 배양하여 면 제조 시 발효물로서 이용하고자 이를 첨가한 반죽의 특성을 조사하였다. 제면의 주 원료인 밀가루, 물, 소금의 혼합액에 유산균인 L. acidophilus를 선택 접종시켜 30시간 배양 발효시켜 이를 밀가루 발효물로 사용하였다. 파리노그래프 특성에서 발효물 첨가량의 증가에 따라 반죽의 흡수율과 안정도는 감소하였으며 탄력도는 증가하였다. 발효물의 첨가량에 따른 반죽의 전체적인 강력도는 첨가량에 따라 상승하였으나 20%이상 첨가 시에는 떨어졌다. 아밀로그래프 특성에서 발효물의 첨가량이 증가할수록 최고 점도는 감소하였다. 반죽의 명도를 나타내는 L값은 발효물 첨가량 증가에 따라 명도가 비례적으로 밝은 것으로 나타났으며 황색도와 적색도도 높게 나타나 전체적으로 대조구보다 밝고 투명도가 좋았다. 총색도 값은 발효물을 첨가한 반죽이 대조구에 비해 높았다.

Keywords

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