• Korean Journal of Food Science and Technology
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• v.40 no.3
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• pp.321-325
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• 2008

This study was carried out to examine the effects of wheat flour ferment cultured by Lactobacillus acidophilus on the physical characteristics of cooked noodle. Different scanning calorimeter(DSC) analysis results for noodle gelatinization showed that the noodles containing flour ferment had higher enthalphy values than the control noodle. And based on the degree of retrogradation for the noodles containing the flour ferment, enthalpy decreased as the amount of the ferment increased, resulting in the delay effect on the retrogradation. According to textural property evaluations over a storage period, the noodles containing the flour ferment had increases in hardness and cohesiveness, and the springiness of the control group was higher than that of the noodles containing the flour ferment; however, this difference between groups gradually disappeared with increasing storage time. Finally, the noodles containing 10% flour ferment had a higher overall preference score than the control group, indicating that the addition of the flour ferment during noodle production can have a beneficial effect on the preference.

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.801-805
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• 2005

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.

• Applied Biological Chemistry
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• v.49 no.2
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• pp.97-102
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• 2006

This study was carried out to investigate the components of organic acids and flavour in flour ferment composed of water, flour, seed mash, yeast and lactic acid bacteria. The pH and TTA in the control (flour ferment without seed mash and lactic bacteria) were 5.6 and 2.5, respectively at 6 hrs after culturing; however, those in flour ferment with seed mash and different lactic acid bacteria were 4.63-4.69 and 9.0-9.9, respectively. Organic acid contents were propionic acid 0.09 mg/g, lactic acid 0.06 mg/g and acetic acid 0.04 mg/g in flour ferment without seed mash, whereas lactic acid 0.23-0.27 mg/g, propionic acid 0.21 mg/g, and acetic acid 0.06-0.08 mg/g in flour ferment with seed mash and lactic acid bacteria. Flavour compounds including ethyl capylate, ethyl caproate, ethyl acetate, ethyl caprate and phenylethyl acetate were detected to be high in flour ferment with seed mash and different lactic acid bacteria than in the control. This results show that the use of flour ferment with seed mash and lactic acid bacteria in making bread will enhance bread flavour.

• Korean Journal of Food Science and Technology
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• v.39 no.2
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• pp.164-168
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• 2007

The principal objective of this study was to determine the effects of wheat flour ferment cultured with Lactobacillus acidophilus, specifically with regard to the preservation of noodles. The results showed that the addition of ferment to wheat flour during noodle preparation reduced the pH of the noodles, and no significant difference was observed in the L and ${\Delta}E$ values of the noodles adding 5% ferment. Total bacterial levels were decreased in the wet noodles to which more than 10% ferment was added, by a factor of log $10^3$ as compared to the levels seen in the control during storage. Deterioration became apparent at 4 days of storage in regular wet noodles, but did not occur until 6 days in the wet noodles to which 5% ferment was added, and not until 8 days of storage in the noodles to which 10% ferment was added. Cooked noodles deteriorated at 8 days after the beginning of storage, but the addition of 5% and 10% ferment extended that time to 12 days and 14 days, respectively. It was concluded that flour ferment cultured with L. acidophilus exerts favorable preservation effects on noodles and breads.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.795-800
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• 2009

This study was carried out to investigate the rheological properties of bread dough containing whey ferment cultured by L. acidophilus KCCM 32820 and P. freudenreichii KCCM 31227. Instrumental analysis such as farinograph, amylograph, extensograph, fermentation power, total titratable acidity (TTA) of dough and pH of dough were tested. On farinograph, difference of water absorption between doughs with and without whey ferment was 0.4% and dough containing whey ferment showed long development time of 3.2 min compared to dough without whey ferment, but showed shorter stability of 16.2 min. On amylograph, there was no significant difference on gelatinization and maximum viscosity temperature; however, maximum viscosity of flour with whey ferment revealed low amylograph unit. On extensograph, value of resistance and R/E ratio of dough containing whey ferment were higher than those of dough without whey ferment. On analysis of dough fermentation power by yeast, dough without whey ferment showed higher volume than dough with whey ferment during fermentation of 240 min. However, TTA of dough was higher in dough with whey ferment than that of the control without whey ferment, even though pH value was low.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.116-122
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• 2004

Growth of Lactobacillus acidophilus in flour was investigated for production of noodle and bread. L. acidophilus grew when fermented in flour, and growth continued upon fermentation with salt for 72 hr. pH of L. acidophilus-fermented flour with salt decreased up to 72 hr, reaching 3.06. Fermented flour with salt showed no decomposition as compared to that without salt. In flour fermented by L. acidophilus, amounts of lactic and acetic acids produced increased with incubation time, and reached, after 72 hr incubation, 6,821 and 0.191 mg/g, respectively, resulting in significantly higher production of lactic acid. Viscosity of fermented flour with salt increased, whereas that without salt decreased with incubation time. Results reveal L. acidophilus-fermented flour with salt could be applied as effective agent in noodle and bread productions.

• Journal of Korea Society of Industrial Information Systems
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• v.7 no.3
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• pp.32-37
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• 2002

In this paper soybean flour to weak heat the soybean pulverizing is a nutritive qualities on the demolition by friction fever. in the soybean moisture and protein albumen, it is get tangled the present of soybean to pulverizing of the hesitate to do difficult. full fat activated soybean flour is the same as lipoxygenase a low temperature by handling to ferment of the not demolition is not method. electron wave the drying soybean with far-infrared to using soybean powder of good powder manufacturing method of development industry a people to health contribution

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.346-351
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• 2009

This study was carried out to determine the rheological properties of bread doughs containing flour-ferments prepared with seed mash obtained by Koji incubation, yeast, and lactic acid bacteria, using farinograph, extensograph, amylograph, and large scale-dough mixer. According to farinograph, the addition of the flour-ferments did not influence the water-absorption rate of doughs, regardless of the kinds of flour-ferments, however, it increased development time and decreased stability of doughs. According to extensograph, both dough resistance and resistance-to-extensibility ratio increased with the addition of flour-ferments. Especially the dough containing the flour-ferments prepared with seed mash, S. cerervisiae, and L. brevis showed the highest resistance-to-extensibility ratio. According to amylograph, although the doughs containing the flour-ferments did not show the differences in gelatinization temperature and temperature at maximum viscosity with the control which does not contain the flour-ferments, they showed lower maximum viscosity than the control. They also showed lower development value and faster development time.

• Proceedings of the Culinary Society of Korean Academy Conference
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• 2005.04a
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• pp.11-18
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• 2005

$\blacktriangleright$ Farinograph에서 발효물을 첨가한 반죽이 반죽발전시간은 길었으나 안정도는 짧게 나타났다. $\blacktriangleright$ Extensograph에서 발효물을 첨가한 반죽이 저항성은 높았으나 신장성은 낮았다. $\blacktriangleright$ 반죽의 발효부피는 발효물을 첨가한 반죽이 낮게 나타났다. $\blacktriangleright$ 반죽의 총산도 변화는 발효물을 첨가한 반죽에서 높게 나타났다. $\blacktriangleright$ 반죽의 pH 변화는 발효물을 첨가한 반죽에서 낮게 나타났다. $\blacktriangleright$ 발효물의 첨가는 반죽의 호화특성에 영향을 주지 않았다.

• Korean journal of food and cookery science
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• v.29 no.3
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• pp.267-274
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• 2013

Demand for a rice cake, a popular traditional food in Korea, is rising, but its industrial-scale production is extremely difficult due to its short shelf-life caused by starch retrogradation and microbial spoilage. By means of the sourdough fermentation technique, we attempt to develop rice cakes with a longer shelf-life. Heterofermentative lactic acid bacteria (Weissella koreensis HO20, Weissella kimchii HO22) isolated from kimchi were used to ferment wet-milled rice flour for their abilities to produce exopolysaccharides and to inhibit the microbial spoilage of rice cakes. After 24 hr of fermentation at $25^{\circ}C$, viable cell counts in rice dough increased from $10^6$ CFU/g to $10^8$ CFU/g and total titratable acidity increased from 0.05% to 0.20%, whereas pH decreased from 6.5 to 5.1. Fermented rice flour showed significantly lower peak, trough, and final viscosities as well as breakdown and setback viscosities measured by rapid viscoanalyzer. Both lactic acid bacteria showed in vitro antifungal activity against Penicillium crustosum isolated from rice cakes. The antifungal activity remained constant after the treatments with heat, proteinase K and trypsin, but fell significantly by increase of pH. Rice cakes made of fermented rice flour were found to retard mycelial growth of P. crustosum. The degree of retrogradation as measured by the hardness of the rice cake was significantly reduced by the use of fermented rice flour. The results suggest that use of fermented rice flour has a beneficial role in retarding starch retrogradation and in preventing fungal growth, hence extending the shelf-life of rice cakes.