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논문 기본 정보

자료유형
학술저널
저자정보
Choi, In-Duck (Department of Rice and Winter Cereal Crop, National Institute of Crop Science, Rural Development Administration) Choi, Won-Seok (Department of Food and Nutrition, Sungshin Women's University)
저널정보
한국응용생명화학회 Applied Biological Chemistry Applied Biological Chemistry 제53권 제1호
발행연도
2010.1
수록면
50 - 55 (6page)

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초록· 키워드

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Kokja, referred to Nuruk (Korean Koji), was used as a fermentation starter for sponge-and-dough breads. Sponge prepared with wheat flour, water and Kokja was fermented, and the fermented sponge at 0 h (FS0), 8 h (FS8), 16 h (FS16) and 24 h (FS24) was added to dough mixture. A significant pH decrease from 6.01 to 4.50 in sponge is closely related to the increased lactic acid bacteria viable cells of 2.9, 3.1, and 3.6 (log cfu/g) in FS8, FS16, and FS24, respectively. An increase in $CO_2$ content was observed in the dough with FS16, consistently increasing $CO_2$ production up to 90 min of dough fermentation. The bread with FS16 appeared to be high in loaf volume and medium in bread firmness. Adding the longer fermented sponge in bread dough resulted in blighter color on the bread crumb. Sensory ratings on overall acceptance were higher for the breads with FS0 and FS16, indicated as there was no significant difference statistically.

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