KR20130019724A - Sourdough using barley flour and method for producing barley sourdough bread comprising the same - Google Patents

Abstract

PURPOSE: A manufacturing method of functional barley sour dough bread is provided to improve taste and scent from an organic acid obtained from fermentation of a lactic acid and to obtain effects of various probiotics and prebiotics. CONSTITUTION: A barley sour dough manufacturing method comprises: a step of preparing a skim milk latcit acid culturing solution by culturing lactobacillus plantanum or lactobacillus brevis in skim milk; and a step of mixing the skim milk latcit acid culturing solution with flour and barley flour to inoculate water and active yeast, and then fermenting the mixture at a temperature of 18 to 22°C. The skim milk lactic acid culturing solution is prepared by secondly culturing lactobacillus plantanum or lactobacillus brevis that is activated by firstly inoculating in a lactic acid medium. Lactobacillus plantanum or lactobacillus brevis is inoculated in skim milk and cultured at a temperature of 28 to 32°C for 46 to 50 hours. Lactobacillus plantanum or lactobacillus brevis is cultured in skim milk having a cencentrion of 11.5 to 13.5%. The step of fermenting comprises: (a) a step of mixing 5 to 10 parts by weight of the skim milk latcit acid culturing solution, 80 to 120 parts by weight of a mixture of flour and barley flour at a ratio of 1:1 part by weight culturing, 90 to 95 parts by weight of water, and 0.5 to 1.5 parts by weight of dreid yeast and culturing the mixture at a temperature of 18 to 22°C; and (b) a step of mixing 80 to 120 parts by weight of the sour dough prepared in (a), 80 to 120 parts by weight of flour, and 80 to 120 parts by weight of water and culturing the mixture at a temperature of 18 to 22°C. [Reference numerals] (AA) Cultivating fermentation stain(30°C, 48hours); (BB) Diluting and activity verifying the stain; (CC) Manufacturing skim milk lactic acid culture liquid; (DD) Manufacturing barley sour dough(barley flour, flour, skim milk lactic acid culture liquid, yeast); (EE) Fermenting(20°C, 48hours); (FF) Manufacturing barley sour dough bread(sour dough 25/50%, barley flour, flour, and etc); (GG) Fermenting(first, intermediate, second fermentation); (HH) Baking

Description

Sourdough using barley flour and method for producing barley sourdough bread containing same {Sourdough using barley flour and method for producing barley sourdough bread comprising the same}

The present invention comprises the steps of culturing Lactobacillus plantanham or Lactobacillus brevis in skim milk to produce skim milk lactic acid bacteria culture medium; And inoculating and fermenting the skim milk lactic acid bacteria culture medium into a mixture of flour and barley flour, and a mixture comprising water and active yeast, and a barley sourdough prepared by the method. It is about barley sourdough bread.

As the westernization of the diet and the pursuit of convenient eating habits, bread is a substitute for rice, and consumption is greatly increasing. In particular, consumers 'interest in well-being and health is being concentrated as consumers' preference for food is diversified and advanced. Generally, 100% wheat flour is used as the main raw material of bread, but it becomes interesting to develop low calorie foods considering health and bread that gives health functionalities, and functional grains (rice, oats, Research on barley, etc., continues.

According to the trend of health pursuit, research on how to make bread using rice or barley is ongoing, but it is not suitable for baking such that sufficient loaf volume of bread is not formed when using these grains. Since there is a problem, various methods for improving bread quality have been used.

As a method of improving the quality of bread, a method of adding gluten, which can form the basic skeleton of bread, or adding a physical modifier, was used.However, when a large amount of these additives is used, the flavor of bread and excessive gluten are used. Addition has been a problem, such as adversely affecting the health, in particular gluten is known to contribute to human hypersensitivity, such as gluten-sensitized and long.

On the other hand, the sourdough method used in Europe and the United States (sourdough method) is to improve the quality of the bread flavor, baking properties, shelf life by adding fermented species fermented by wild yeast and lactic acid bacteria to bread. Fermented species produced by natural fermentation are mixed with living yeast and various microorganisms, and the health functional effect of fermented foods can be expected.However, natural fermentation methods produce products of a certain quality such as accompanied by local climate and environmental conditions. There was a problem.

In addition, attempts have been made to produce barley bread with health functionalities, but barley has unique ingredients and flavors, and when barley is mixed with strong flour and used for baking, the gluten temperature of barley starch diminishes with wheat dilution. It is used in the baking industry because of the problem that the baking properties are high compared to starch.

Under these backgrounds, the present inventors have made intensive efforts to produce barley bread imparted with health functionalities. As a result, the present inventors have used skim milk lactic acid bacteria cultured with L. plantanum or L. brevis strain cultured in skim milk. In order to prepare sourdough added with barley flour, and to prepare barley sourdough bread using the sourdough, the physical properties of the bread were found to be remarkably improved, and thus the present invention was completed.

An object of the present invention comprises the steps of culturing Lactobacillus Plantanum or Lactobacillus brevis in skim milk to prepare skim milk lactic acid bacteria culture medium; And inoculating the skim milk lactic acid bacteria culture solution with a mixture of flour and barley flour, and a fermentation at a temperature of 18 to 22 ° C. in a mixture containing water and active yeast.

Another object of the present invention is to provide a barley sourdough bread comprising barley sourdough prepared by the above method.

As one aspect for achieving the above object, the present invention provides a method for producing barley sourdough using Lactobacillus planttanum or Lactobacillus brevis cultured in skim milk.

Specifically, the present invention comprises the steps of culturing Lactobacillus planttanum or Lactobacillus brevis in skim milk to prepare skim milk lactic acid bacteria culture medium; And inoculating the skimmed milk lactic acid bacteria culture solution into a mixture containing flour and barley flour, water and an active yeast, and fermenting at a temperature of 18 to 22 ° C.

In the present invention, the Lactobacillus planttanum or Lactobacillus brevis is a beneficial bacterium included in probiotics, serves to ferment the mixture containing barley flour, flour, active yeast, etc. In the present invention, the strain The skim milk culture medium cultured in skim milk is used.

In the present invention, the sour dough (sour dough) also referred to as acid dough, refers to the dough fermented using a skim milk lactic acid bacteria culture solution prepared by inoculating the skim milk inoculated with Lactobacillus planttanum or Lactobacillus brevis. When conventional barley is mixed with strong flour and used for baking, there is a problem in that the gelatinization temperature of barley starch is poor compared to wheat starch and the bakery properties are lowered. Therefore, the use of barley in the baking field is limited. In such a situation, the present inventors prepare barley sourdough by inoculating and fermenting skim milk lactic acid bacteria cultured with lactobacillus planttanum or lactobacillus brevis into skim milk in a mixture containing barley flour, flour, and active yeast, As a result of the production of barley sourdough bread using the sourdough, it was found that the physical properties such as the flavor of the bread is significantly improved, thereby eliminating the limitation of the use of barley in the baking field.

Therefore, the present invention, unlike the conventional use of lactic acid bacteria cultures in the production of sourdough, as a means for satisfying the safety needs of consumers for the food field, the use of skim milk lactic acid bacteria cultures incubated with lactic acid bacteria in skim milk beneficial to the human body It features. That is, the present invention, by using the culture medium cultured lactic acid bacteria in skim milk used as food in the production of barley sourdough not only can produce barley sourdough bread having excellent physical properties, but also the consumer's demand for food safety There is an advantage to meet.

In the present invention, barley flour can be obtained by grinding the barley (Hordeum vulgare var. Hexastichon), barley varieties that can be used, but are not limited to this, rich, oligo, river barley, Miryang 6, revival, anti-mime , Barley 1 and 2, al barley, May barley, crude barley, hemp barley, rolled barley, tapgol barley, Namhae barley, here, the barley of barley or barley of Suwon No. 18, preferably Can be used.

Preferably, the skim milk lactic acid bacteria culture solution may be prepared by secondary culture of lactobacillus planttanm or lactobacillus brevis activated by inoculation in lactic acid bacteria medium in skim milk.

Preferably, the step of preparing the skim milk lactic acid bacteria culture solution may be prepared by inoculating lactobacillus planttanum or Lactobacillus brevis in skim milk and incubated for 40 hours to 56 hours at a temperature of 28 to 32 ℃, preferably 29 It may be prepared by incubating for 46 hours to 50 hours at a temperature of 30 to 30 ℃, more preferably may be prepared by incubating for 48 hours at a temperature of 30 ℃.

Preferably, the skimmed milk lactic acid bacteria culture medium may be prepared by culturing Lactobacillus plantanum or Lactobacillus brevis in skim milk at a concentration of 11.5 to 13.5%, and more preferably in cultured skim milk at a concentration of 12.5%.

Preferably, the fermentation step is 5 to 10 parts by weight of skim milk lactic acid bacteria culture medium, 80 to 120 parts by weight of a mixture of wheat flour and barley flour 1: 1 to 1 part by weight, 90 to 95 parts by weight of water and 0.5 to 1.5 parts by weight of dry yeast Primary culture to a temperature of 18 to 22 ℃; And 80 to 120 parts by weight of the first cultured sourdough and 80 to 120 parts by weight of a mixture of flour and barley flour 1: 1 to 1 part by weight and water to 80 to 120 parts by weight of the secondary culture at a temperature of 18 to 22 ℃ It may include the step.

Each incubation time of the first and second incubation step may set an appropriate fermentation time in consideration of the state of the sourdough to be fermented, the amount of material added, preferably incubated for 22 to 26 hours, More preferably, it can be incubated for 24 hours.

In the fermentation step, the fermentation temperature is particularly important, but the conventional sourdough was fermented to a high temperature of 30 ℃, the present inventors searched for the optimum temperature conditions for the production of barley sourdough using the skim milk lactic acid bacteria culture solution In the case of fermenting sourdough at a low temperature of 20 ° C., it was confirmed that it may contribute to the elimination of rot due to lactic acid fermentation that occurs when fermentation at a high temperature of 30 ° C. (Table 2).

Therefore, the fermentation temperature of the fermentation step of the present invention may be preferably 18 to 22 ℃, more preferably 19 to 21 ℃, even more preferably 20 ℃.

In one embodiment of the present invention fermented at 20 ℃ using a skim milk lactic acid bacteria culture medium prepared by inoculating the primary Lactobacillus Flantanum or Lactobacillus brevis in 12.5% concentration of skim milk inoculated in the primary MRS medium and activated. As a result of preparing dough, it was confirmed that the pH of barley sourdough by skim milk lactic acid bacteria culture was lower than that of sterile saline lactic acid bacteria culture (Table 3). These results indicate that skim milk lactic acid bacteria cultures are more effective in producing lactic acid bacteria than sterile saline cultures.

In addition, as a result of evaluating the physical properties of barley sourdough bread containing barley sourdough, when barley sourdough bread was prepared by adding skim milk lactic acid bacteria culture medium than when adding sterile saline lactobacillus culture medium, barley with better physical properties It was confirmed that sourdough bread can be prepared (Tables 5, 6 and 2).

As another aspect, the present invention provides a barley sourdough bread comprising barley sourdough prepared by the production method of the present invention.

When the barley sourdough bread is prepared using the barley sourdough prepared according to the present invention, the barley bread having good physical properties having a large volume and a low hardness can be produced as compared with the barley bread (control) without sourdough added. There is an advantage. In addition, when the barley sourdough bread is prepared by adding skim milk lactic acid bacteria culture medium than when the sterile saline lactic acid bacteria culture medium is added, the barley sourdough bread having a larger volume may be manufactured (Tables 5, 6 and 2). ).

Barley sourdough bread comprising barley sourdough prepared by the present invention can be prepared using a baking method well known in the art, for example, barley flour, flour, salt in the barley sourdough prepared by the present invention Mixing, kneading sugar and dry yeast; Primary fermentation of the dough in a fermenter; Intermediate fermenting the primary fermented dough at room temperature; Fixing the intermediate fermented dough to a baking tray and then performing secondary fermentation; And baking the secondary fermented dough in an oven.

According to the present invention, the taste and flavor is improved by the organic acid obtained by the fermentation of lactic acid bacteria, and can produce a functional barley sourdough bread that can obtain the efficacy of various probiotics and prebiotics (prebiotics) It works.

In addition, the present invention has the effect of satisfying not only the taste for food, but also the safety demands of consumers by preparing barley sourdough using a skim milk lactic acid bacteria culture medium beneficial to humans.

In addition, according to the present invention, it is possible to expect economic advantages such as increased consumption of barley flour in the baking field and expansion of the barley consumption market.

Figure 1 is a schematic diagram showing the manufacturing process of barley sourdough and barley sourdough bread comprising the same according to an embodiment of the present invention.
Figure 2 is a photograph showing the physical properties of the barley sourdough bread according to whether or not the inclusion of barley sourdough, skim milk lactic acid bacteria culture medium.

Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples are for illustrative purposes only, and the scope of the present invention is not limited to these examples.

Example  1: fermented strain of lyophilized state Regeneration culture  And strain activity

In order to activate L. plantanum and L. brevis strains that are lyophilized, 10 ml of MRS broth was sterilized in a test tube, followed by two strains with 1 ml of MRS broth. After dissolving each, and re-divided into a tube containing broth and primary culture for 24 hours in a 30 ℃ incubator. In order for the primary cultured strain to have the maximum activity, 1% of the cultured strain was inoculated in 10 ml of sterile MRS broth and cultured for 24 hours (secondary culture) under the same conditions to maximize activation.

Example  2: skim milk ( skim milk ) Preparation of Lactic Acid Bacteria and Sterile Saline Lactic Acid Bacteria

Inoculated with 0.1% of the most activated L plantanum and L. brevis of Example 1 in the skim milk having a concentration of 12.5% and incubated for 48 hours in a 30 ℃ incubator to prepare a skim milk lactic acid bacteria culture.

For the production of sterile saline lactate bacteria, inoculating 0.1% strain to MRS broth instead of skim milk in the lactic acid bacteria skim milk culture preparation step, MRS lactate culture cultured for 48 hours in a 30 ℃ incubator centrifuged to remove MRS borth, extracted The strain was washed twice with 0.85% sterile saline, and then dissolved again in sterile saline to the same concentration as skim milk culture to prepare a sterile saline lactic acid bacteria culture.

Example  3: using skim milk lactic acid bacteria culture medium and sterile saline lactate bacteria culture medium Bo Preparation of Lour Sourdough

In order to utilize skimmed milk lactic acid bacteria culture medium, 1 part by weight of active yeast and 5 parts by weight or 10 parts by weight of skim milk lactic acid bacteria culture solution of Example 2, and 95 parts by weight of distilled water in a mixture of 50 parts by weight of rice flour and 50 parts by weight of strong wheat flour Or by mixing 90 parts by weight, respectively, to prepare a barley sourdough fermented in a thermostat maintained at 20 ℃ 48 hours.

1 part by weight of active yeast and 5 parts by weight of the sterile saline lactobacillus culture solution of Example 2, using a sterile saline lactobacillus culture medium to replace the skim milk lactic acid bacteria culture medium, mixed with 50 parts by weight of fresh rice barley flour and 50 parts by weight of strong wheat flour Or 10 parts by weight, and 95 parts by weight or 90 parts by weight of distilled water, respectively, to prepare barley sourdough fermented for 48 hours in a thermostat maintained at 20 ℃.

The specific process of the sourdough manufacturing is as follows. On the first day, all the ingredients were mixed and left to stand at 20 ° C. fermenter for 24 hours. On the second day, 100 parts by weight of wheat flour was mixed with 100 parts by weight of sourdough cultured and 100 parts by weight of water was added thereto.

Example  4 : Barley Sourdough  50 Parts by weight  Barley Containing Sourdough Bread  Produce

For the production of barley sourdough bread containing 50 parts by weight of barley sourdough, 30 parts by weight of new rice flour powder, 20 parts by weight of flour, 5 parts by weight of sugar, 2 parts by weight of salt, 5 parts by weight of malt solution (5 ml), shortening 3 100 parts by weight of barley sourdough fermented by adding 10% fermentation strain culture medium to 1 part by weight of 1 part by weight of yeast, and 9 to 11 parts by weight of water, kneaded for 3 minutes to 3 minutes 20 seconds, and barley sourdough bread Dough was prepared. The dough was first fermented for 50 to 60 minutes in a fermenter adjusted to 28 to 32 ℃, humidity 75 to 85%, and the first fermented dough medium fermentation for 10 to 20 minutes at room temperature. After fixing the medium-fermented dough in a baking mold and then fermented for 2 to 30 minutes in a fermenter adjusted to 28 to 32 ℃, humidity 75 to 85%, to prepare barley sourdough bread baked secondary fermented dough in the oven It was.

Example  5: Barley Sourdough  25 Parts by weight  Barley Containing Sourdough Bread  Produce

For the production of barley sourdough bread containing 25 parts by weight of barley sourdough, 30 parts by weight of barley flour, 45 parts by weight of strong wheat flour, 50 parts by weight of fermented sourdough with 10% fermentation strain culture medium, 34 to 36 parts by weight of water It was performed in the same manner as in Example 4, except for preparing the barley sourdough dough by kneading for 3 minutes 30 seconds to 3 minutes 50 seconds.

Comparative example  : Sourdough  not included Barley Bread (Control) manufacturing

For the preparation of barley bread (control) not containing sourdough, 70 parts by weight of flour and 59 to 61 parts by weight of water are mixed, followed by kneading for 4 minutes 20 seconds to 4 minutes 40 seconds to prepare a barley bread dough. And it was carried out in the same manner as in Example 4.

Experimental Example  1: Measurement of Activity of Lactic Acid Fermented Strain

In order to measure the activity of lactic acid fermentation strain, total lactic acid strain was measured by MRS plate count method. Example 1 using the cultured strain active 0.1 ㎖ 0.1% peptone 0.9 ㎖ number in was used as a dilution streak dilution method 10 ^{1-10 10} samples. Total lactic acid bacteria count (MRS plate count) was measured by viable cell count using MRS medium. The homogenized sample was placed in a petri dish by serial dilution and then sterile (121 ° C., 15 minutes) by pouring the solidified MRS medium. When the medium was hardened, it was turned upside down and incubated for 48 hours in a 30 ℃ incubator. After the incubation, the number of viable cells was measured, and the total number of lactic acid bacteria was measured based on the growth of 30 to 300 colonies.

The result of measuring the total number of viable LAB counts of fermented strains is shown in Table 1 (result of activation measurement of fermented strains cultured in skim milk and MRS broth).

As a result of total lactic acid bacteria analysis to evaluate the lactic acid fermentation ability of fermented strains L. plantanum and L. brevis activated for 48 hours, the strain showed sufficient strain activity for sourdough fermentation. It was activated enough as 300, it was shown that it can be used as barley sourdough fermentation strain (Table 1). This result means that the skimmed milk lactic acid bacteria culture medium can be used in place of MRS broth containing a chemical compound to prepare barley sourdough.

Experimental Example  2 : Barley Sourdough  Optimum fermentation temperature for fermentation and Fermented strain  Set

<2-1> Barley sourdough  Produce

For the optimal temperature setting for the production of barley sourdough, after mixing 50 parts by weight of barley flour and 50 parts by weight of strong flour, 1 part by weight of active yeast, 10 parts by weight of skim milk lactic acid bacteria culture medium, and 90 parts by weight of distilled water were mixed. Barley sourdough was prepared by fermenting for 72 hours in a thermostat maintained at 20 ℃ and 30 ℃.

In order to select a lactic acid fermentation strain suitable for barley sourdough production, the barley sourdough mixture was carried out in the same manner as the barley sourdough production process except that the mixture was fermented for 72 hours in a thermostat maintained at 20 ° C.

The specific process of the sourdough manufacturing is as follows. On the first day, all the ingredients were mixed and left to stand in a fermentor at 20 ° C. and 30 ° C. for 24 hours. On the second day, 100 parts by weight of flour was added to 100 parts by weight of the sourdough cultured, followed by incubation for another 24 hours by adding 100 parts by weight of water. It was. On the third day, 150 parts by weight of wheat flour and 150 parts by weight of water were added to 150 parts by weight of the fermented species, and the lactic acid strain activity of barley sourdough was maintained during the whole fermentation period for 24 hours.

<2-2> Experimental method

In order to set fermentation strain and optimum fermentation temperature suitable for barley sourdough, pH and total titratable acidity were measured every 24 hours during the sourdough fermentation at 20 ° C. and 30 ° C. for 72 hours. 40 ml of distilled water was homogenized by mixing 10 parts of sourdough, and the mixture was allowed to stand at room temperature for 30 minutes to measure hydrogen ion concentration of the supernatant with a waterproof pen-type pH meter.

The total titratable acidity (TTA) of sourdough was measured by neutralization titration using 0.1 N NaOH. 10 parts by weight of sourdough is placed in a beaker and 90 ml of distilled water is added to 100 ml of 50% ethanol, and 0.5 ml of an indicator of 1% phenolphthalein is mixed well with a magnetic stirrer and mixed with 0.1 N NaOH until the color of the mixture turns pink. Was added slowly. The amount of NaOH consumed until pink remained for 30 seconds is expressed in volume (ml).

<2-3> Experimental Results

The results of analysis of the fermentation strains effective for fermentation temperature and lactic acid fermentation for barley sourdough fermentation are shown in Table 2 (results of measurement of pH and TTA change with barley sourdough fermentation time).

The pH changes of sourdough prepared at 20 ° C. were initially pH 6.05 and 6.17, but decreased to 5.49 and 5.31 after 24 hours of fermentation, to 5.15 and 4.17 after 48 hours, and to 4.37 and 3.90 after 72 hours of fermentation. It was. From these results, it was confirmed that the production of lactic acid increased as time elapsed while incubating for 72 hours. From the TTA results of the measured total acidity, it was found that as the pH was lowered and the production of lactic acid bacteria increased, the TTA value increased (Table 2).

Looking at the pH change of the sourdough prepared at 30 ° C., the pH was lowered to 5.50 and 4.11 after 24 hours of fermentation, and rapidly decreased to 4.87 and 3.78 after 48 hours and to 3.75 and 3.74 after 72 hours of fermentation. Slight decay occurred due to excessive lactic acid fermentation at, and the final volume of sourdough was found to be less than that fermented at 20 ° C. This phenomenon means that the lactic acid bacteria activity was reduced due to excessive lactic acid fermentation. From the above results, it was found that the optimum temperature for the production of barley sourdough is 20 ℃.

On the other hand, during the fermentation of barley sourdough by L. plantanum and L. brevis for 72 hours, the pH change of barley sourdough by L. plantanum was 5.49 ~ 4.37, which was relatively slow during the fermentation period. It was found to be generated. On the other hand, the pH change of barley sourdough by L. brevis showed a rapid decrease from 5.31 to 3.90. Therefore, L. brevis culture was found to be more active in lactic acid fermentation than L. plantanum culture. The result of measuring total acidity with decreasing pH showed that the TTA value increased with decreasing pH (Table 2). From the above results, it was confirmed that L. brevis is more suitable for lactic acid fermentation for sourdough production using barley flour.

Experimental Example  3: lactic acid of skim milk lactic acid bacteria culture medium and sterile saline lactate bacteria culture medium Fermentation Performance comparison

Sourdough containing 5% and 10% of skim milk lactic acid bacteria culture medium and sterile saline lactate culture medium was fermented at 20 ° C. for 48 hours, and the pH and total acidity were measured to observe the degree of lactic acid bacteria formation.

The results of analysis on pH and total acidity of sourdough are shown in Table 3 (pH and TTA of sourdough according to the fermentation strain and strain culture conditions).

The cultures of activated L. plantanum and L. brevis in skim milk and sterile saline were added to the production of barley sourdough. The pH of barley sourdough by skim milk lactic acid bacteria was lower than that of sterile saline lactic acid bacteria (Table 3). These results indicate that skim milk lactic acid bacteria culture medium is more effective in producing lactic acid bacteria than sterile saline culture solution, and thus, it is possible to prepare barley sourdough having excellent physical properties by using skim milk lactate culture medium.

Experimental Example  4 : Barley Sourdough  50 Weight portion  And 25 Parts by weight  Barley Containing Sourdough Bread Dough time  And water absorption quality characteristics

The mixing time and water absorption of the barley sourdough bread mixture containing 50 parts by weight and 25 parts by weight of the sourdough fermented with skim milk lactic acid bacteria culture medium or sterile saline lactic acid bacteria culture medium, respectively, determine the gluten formation time of the bread. It confirmed by reference.

The results of kneading time (minutes) and moisture absorption (%) of barley sourdough bread are shown in Table 4 (measuring time of kneading time and water absorption of barley sourdough bread according to the amount of barley sourdough added).

When barley sourdough was not added to the mixture for barley sourdough bread, the kneading time was 4 minutes 20 seconds to 4 minutes 40 seconds, but when 25% of barley sourdough was added, it was 3 minutes 30 seconds to 3 minutes 50 It was reduced to seconds and from 50 minutes to 3 minutes to 3 minutes 20 seconds (Table 4).

Moisture absorption of barley sourdough bread dough added with barley sourdough is significantly reduced to 59 to 61 parts by weight, 34 to 36 parts by weight, 9 to 11 parts by weight with no barley sourdough added, 25 and 50%. (Table 4).

These results indicate that as the barley sourdough content added for the production of barley sourdough bread increases, the kneading time and water absorption rate decrease.

Experimental Example  5: Barley Sourdough  50 Weight portion  And 25 Parts by weight  Barley Containing Sourdough Bread quality characteristics

In order to evaluate the quality characteristics of the barley sourdough bread prepared by the kneading time and water absorption amount, the weight and volume, specific volume and hardness of bread crumb of the bread prepared in each example and the comparative example firmness was measured.

The weight of the bread was measured after the baked bread had cooled sufficiently at room temperature, and was determined by seed displacement, from which the specific loaf volume of the bread was calculated. In order to measure the firmness of the final bread crumb, the bread was cooled at room temperature for 2 hours and then cut into 2.0 cm thick at the center of the bread to perform a compression test. The hardness of the bread loaf was measured using a Texture Analyser by pressing a 2.5 cm diameter plastic plunger at 1.0 mm / sec rate up to 40% of the bread thickness (40% strain).

Table 5 (quality characteristics of barley sourdough bread containing 50 parts by weight of barley sourdough) and 6 (quality characteristics of barley sourdough bread containing 25 parts by weight of barley sourdough bread) ).

The specific volume of barley sourdough bread (Comparative Example) without barley sourdough was 3.87 (cm3 / g), but when 25 parts by weight of barley sourdough was added, the bread volume increased from 4.14 to 4.39 (cm3 / g). When added, 50 parts by weight also showed a volume increase of 4.09 to 4.59 (cm 3 / g). From these results, it was confirmed that the bread volume increased when barley sourdough was added when replacing barley flour in the manufacture of bread.

On the other hand, the quality of the hardness of barley sourdough bread was 447 g of barley sourdough-free group compared to 715 g of sourdough bread. Soft barley sourdough bread was made possible.

In the preparation of barley sourdough, the specific volume of skim milk lactic acid bacteria culture medium was 4.39-4.59 (cm3 / g), but the volume decreased to 4.09-4.28 (cm3 / g) when sterile saline bacteria culture medium was added. These results indicate that when barley sourdough bread is prepared by adding skim milk lactic acid bacteria culture medium than that of sterile saline lactobacillus culture medium, more barley sourdough bread can be produced (Tables 5, 6 and 2). ).

From the above results, when the barley sourdough bread using barley sourdough increases the bread volume compared to the control which does not contain sourdough, and uses only pure fermented strain when skim milk is used as a fermentation strain culture medium for the production of barley sourdough. In comparison, it was confirmed that barley sourdough bread with better quality could be produced.

Claims (6)

Culturing Lactobacillus planttanum or Lactobacillus brevis into skim milk to prepare skim milk lactic acid bacteria culture medium; And
Inoculating the skim milk lactic acid bacteria culture medium in a mixture containing flour and barley flour, water and an active yeast mixture and fermentation at a temperature of 18 to 22 ℃ barley sourdough.
The method of claim 1, wherein the skimmed milk lactic acid bacteria culture medium is first inoculated in lactic acid bacteria medium, and the second culture of lactobacillus plantanham or Lactobacillus brevis activated in skim milk.
According to claim 1, Lactobacillus planttanum or Lactobacillus brevis is inoculated in skim milk and incubated for 46 to 50 hours at a temperature of 28 to 32 ℃.
The method of claim 1, wherein the Lactobacillus planttanum or Lactobacillus brevis is incubated in skim milk at a concentration of 11.5 to 13.5%.
The method of claim 1, wherein the fermentation step,
(a) 5 to 10 parts by weight of skim milk lactic acid bacteria culture medium, 80 to 120 parts by weight of a mixture of wheat flour and barley flour in a 1: 1 weight part, 90 to 95 parts by weight of water and 0.5 to 1.5 parts by weight of dry yeast, 18 to 22 Incubating at a temperature of ° C; And
(b) mixing 80 to 120 parts by weight of flour and 80 to 120 parts by weight of water to 80 to 120 parts by weight of the sourdough of step (a), comprising the step of culturing at a temperature of 18 to 22 ℃.
Barley sourdough bread comprising barley sourdough prepared by the method of any one of claims 1 to 5.

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