Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Properties of Sourdough-added Bread

Sourdough를 이용한 제빵의 특성

  • Chung, Hyun-Chae (Department of Food Science and Food Service Industry, Yeungnam University)
  • 정현채 (영남대학교 자연자원대학 식품외식학부 식품가공학)
  • Published : 2008.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

The principal objective of this study was to evaluate the effects of the addition of sourdough to bread dough, specifically with regard to the physicochemical characteristics of bread dough, organoleptic evaluation, and bread storage. Marked increases in lactic acid bacterial counts $10^{9-10}CFU/g$ in dough samples with 30, 50, and 100% of added sourdough to the respective bread dough were observed after the first fermentation period of the dough, but decreases were observed in yeast cells. The highest overall acceptance scores were recorded for the 100% sourdough-added bread, and almost no differences in taste and texture were detected between the regular bread (control bread) and sourdough-added bread on the sensory evaluations, with slightly lower evaluation scores (for sour taste) in the sourdough-added bread. The sourdoughadded bread also showed retarded mold growth in the bread on our storage tests. Six days had elapsed prior to the appearance of mold growth in the sourdough-added bread, whereas three days elapsed in the regular bread. The more sourdough was added to the dough, the less was the total count in bread. Increases of 13.1, 20.9, and 36.2% in the retardation of starch retrogradation of the bread were observed as the result of additional increases in sourdough quantity to bread at 30, 50, and 100%, respectively.

본 연구는 효모와 젖산균을 이용하여 sourdough을 제조하고 이것을 첨가하여 만든 식빵의 제조 특성, 식미 및 저장성에 미치는 효과를 연구하였다. Sourdough 30, 50, 100%를 각각 첨가 시 1차 발효 후 젖산균과 효모의 생육에서 젖산균수는 $10^{9-10}CFU/g$로 크게 증가함을 나타내었고, 효모는 젖산균의 생육에 의해 감소하는 경향을 보였다. 빵의 관능적 평가는 sourdough가 첨가된 빵인 경우 다소 신맛을 나타내었고 식감과 조직감은 대조구와 유의성이 없었으며 종합적 기호도에서는 sourdough 100% 첨가한 빵이 선호도가 높은 것으로 나타났다. 빵의 저장성에서 sourdough 첨가 식빵은 6일만에 곰팡이가 발생하여 3일만에 곰팡이가 발생한 대조구에 비해 보존기간이 늘어나는 것으로 나타났다. 또한, 세균과 곰팡이의 오염도에 있어서도 sourdough 첨가량이 증가할수록 미생물의 균수가 적게 나타났다. Sourdough 첨가시 빵의 노화속도는 sourdough가 30, 50 및 100%로 첨가량이 증가할수록 대조구에 비해 각각 13, 20 및 36% 지연되는 것으로 나타났다.

Keywords

References

  1. Danaka KB. Science of Baking Process (In Japanese). Kwang Lim Publisher, Tokyo, Japan, pp. 151-158 (1994)
  2. Corsetti A, Gobbetti M, Rossi J, Damiani P. Antimould activity of sourdough lactic acid bacteria: Identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1. Appl. Microbiol. Biot. 50: 253-256 (1998) https://doi.org/10.1007/s002530051285
  3. Messens W, Vuyst LD. Inhibitory substance produced by Lactobacilli isolated from sourdough-A review. Int. J. Food Microbiol. 72: 31-43 (2002) https://doi.org/10.1016/S0168-1605(01)00611-0
  4. Linko YY, Javanainen P, Linko S. Biotechnology of bread baking. Trends Food Sci. Technol. 8: 339-344 (1997) https://doi.org/10.1016/S0924-2244(97)01066-2
  5. Hong JH, Kim KJ. Effect of prepared by Enterococcus sp. and Lactobacillus sp. on the quality of barley bread: Identification of bacterial strain from barley power and rheological properties of sourdough. Korean J. Dietary Culture 16: 354-360 (2001)
  6. Hong JH, Kim KJ. Effect of barley bread using sourdough prepared by Enterococcus sp. and Lactobacillus sp. : Physicochemical and rheological properties of barley bread. Korean J. Dietary Culture 16: 361-370 (2001)
  7. Hong JH, Kim KJ, Bang KS. Effect of sourdough starter on the characteristics of rheological of barley bread. Korean J. Soc. Food Sci. 16: 358-362 (2000)
  8. Corsetti A, Gobbetti M, Smacchi E. Antibacterial activity of sourdough lactic acid bacteria: Isolation of a bacteriocin like inhibitory substance from Lactobacillus sanfrancisco C57. Food Microbiol. 13: 447-456 (1996) https://doi.org/10.1006/fmic.1996.0051
  9. Todorov S, Onno B, Sorokine O, Chobert JM, Ivanova I, Dousset X. Detection and characterization of a novel antibacterial substance produced by Lactobacillus plantarum ST 31 isolated from sourdough. Int. J. Food Microbiol. 48: 167-177 (1999) https://doi.org/10.1016/S0168-1605(99)00048-3
  10. Gullo M, Romano AD, Pulvirenti A, Giudici P. Candida humilisdominant species in sourdoughs for the production of durum wheat bran flour bread. Int. J. Food Microbiol. 80: 55-59 (2003) https://doi.org/10.1016/S0168-1605(02)00121-6
  11. Gobbetti M. The sourdough microflora-Interactions of lactic acid bacteria and yeasts. Trends Food Sci. Technol. 9: 267-274 (1998) https://doi.org/10.1016/S0924-2244(98)00053-3
  12. Ganzle MG, Ehmann M, Hammes WP. Modeling of growth of Lactobacillus sanfrancisco and Candida milleri in response to process parameters of sourdough fermentation. Appl. Environ. Microbiol. 64: 2616-2623 (1998)
  13. Corsetti A, Gobbetti M, Balestrieri F, Paoletti F, Russi L, Rossi J. Sourdough lactic acid bacteria effects on bread firmness and staling. J. Food Sci. 63: 347-351 (1998) https://doi.org/10.1111/j.1365-2621.1998.tb15739.x
  14. Wang HL, Karidej L, Hesseltine CW. Lactic acid fermentation of soybean milk. J. Milk Food Technol. 37: 71-73 (1974) https://doi.org/10.4315/0022-2747-37.2.71
  15. Kim KH, Ko YT. Study on growth and acid production by lactic acid bacteria in soy milk. Korean J. Food Sci. Technol. 19: 151-156 (1987)
  16. Martinez-Anaya MA, Pitarch B, Bayarri P, Benedito De Barber C. Microflora of the sourdough of wheat flour bread. Cereal Chem. 67: 85-91 (1990)
  17. Sugihara TF, Kline N, Miller MW. Microoganisms of the San Francisco sourdough bread process. Appl. Microbiol. 21: 456-458 (1971)
  18. Kook SU. Development of starter cultures for the extension of the shelf life of bread. Korean J. Food Nutr. 9: 236-241 (1996)
  19. Cho MJ, Kim HI, Kim SK. Effects of flour brew with Bifidobacterium bifidum as a natural bread improver. J. Korean Soc. Food Sci. Nutr. 28: 1275-1282 (1999)
  20. Finny KF. An optimized straight dough bread making method after 44 years. Cereal Chem. 61: 20-26 (1984)
  21. Ha SD. Evaluation of dryfilm method for isolation of microorganism from foods. Korean J. Appl. Microbiol. Biotechnol. 24: 174-184 (1996)
  22. Choi KS, Choi C, Im MH, Choi JD, Chung HC, Kim YH, Lee CW. The effects of soybean boiling waste liquor on the enhancement of lactic acid fermentation during Korean traditional kanjang mash maturing. Korean J. Soc. Appl. Biol. Chem. 41: 201-207 (1998)
  23. American Association of Cereal Chemists (AACC). Approved Method. The Association St. Paul, MN, USA pp. 21-54 (1985)
  24. Sung NK. SAS/STAT-Analysis of dispersion. Jayoo Academic Press, Seoul, Korea. pp. 93-105 (1993)
  25. Rojas JA, Rossell CM, Benedito De Barber C. Role of maltodextrins in the staling of starch gels. Eur. Food Res. Technol. 212: 364-368 (2001) https://doi.org/10.1007/s002170000218
  26. Kim CT, Lee SJ, Hwang JK, Kim CJ, Ahn BH. Effect of propolis addition on shelf-life and staling of white bread. Korean J. Food Sci. Technol. 29: 982-986 (1997)
  27. Kim SK. On bread staling with emphasis on the role of starch. Korean J. Food Sci. Technol. 8: 185-190 (1976)
  28. Cheon KC, Kim KJ, Baik YS, Chang YI, Chang KS. Effect of sugars on recrystallization and glass transition of rice starch gels. Food Eng. Prog. 2: 235-242 (1998)
  29. Baik MY, Kim KJ, Cheon KC, Ha YC, Kim WS. Effect of moisture content on recrystallization of rice starch gels. Korean J. Food Sci. Technol. 29: 939-946 (1997)
  30. Kim IH, Lee KH, Kim SK. Effect of polyphosphate on firming rate of cooked rice. Korean J. Food Sci. Technol. 17: 245-247 (1985)
  31. Crowley P, Schober TJ. The effect of storage time on textural and crumb grain characteristics of sourdough wheat bread. Eur. Food Res. Technol. 214: 489-496 (2002) https://doi.org/10.1007/s00217-002-0500-7
  32. Song MR, Lee KS, Lee BC, Oh MJ. Quality and sensory characteristics of white bread added with various ginseng products. Korean J. Food Preserv. 14: 369-377 (2007)
  33. Ryu CH, Kim SY. Study on bread-making quality with barley sourdough in composite bread. Korean J. Food Cookery Sci. 21: 733-741 (2005)