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한국식품과학회지
→ 한국식품과학회지2017 ; 49(02): 168-172
Fermentative characteristics of rye sourdough containing Omija extracts
Jong-Beom Byun and Jin-Sil Lee*
Department of Foodservice Management and Nutrition, Sangmyung University
ABSTRACT
In this study, the fermentative characteristics of rye sourdough fermented with Omija extract were investigated. The pH and total titratable acidity, numbers of yeast and lactic acid bacteria, and expansion rate were measured. While the pH of Omija rye sourdough decreased from 5.60 to 3.86, the total titratable acidity significantly increased from 2.39 to 8.50 with fermentation time (p<0.05). The numbers of yeast and lactic acid bacteria significantly increased for 18 h of fermentation period (p<0.05). The expansion rate of Omija rye sourdough showed a maximum of 183%, more than 47% more than the highest value of rye sourdough (129%). These results suggest that the application of Omija extract for making sourdough could be a good way to decrease the sanitary risk especially for early stage of sourdough fermentation. In addition, Omija rye sourdough could contribute to improvement of baking quality such as volume increase and flavor improvement of rye bread.
KEYWORD
Omija extract, rye sourdough, yeast, lactic acid bacteria, expansion rate
한국식품과학회지 2017 Apr; 49(02): 168 - 172
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