국산 호밀 유래의 신규 효모(Saccharomyces cerevisiae)를 이용한 호기적 배양액 스타터와 밑반죽에 의한 제빵 연구 = A Study on Baking by Aerobic Liquid Culture Starter and Sourdough using New Yeast (Saccharomyces cerevisiae) Derived from Korean Wheat Flour

다국어 초록 (Multilingual Abstract)

To utilize the aerobic liquid culture starter, GDO Yeast No. Y35, Y36, Y40 and Y45, etc., pure-separated yeasts (Saccharomyces cerevisiae), were finally selected. Aerobic liquid culture starters by new yeast were prepared, and the third Korean wheat base dough was prepared, and this fermentation was performed to bake. The net structure was well formed during the Korean wheat fermentation process using new yeasts. During the fermentation process of Korean wheat, it was carried out in an incubator with a temperature of 30 to 32℃, and the degree of swelling was increased by 2.5 to 3.9 times in the third time of fermentation (day 3). After maximum inflation, when the fermentation dough was stirred and returned to the ground state, the swelling was repeatedly well formed after an average of 3 to 4 hrs. The culture of independent colony formed on dilution plates of commercial dry yeast(control) and the aerobic yeast of GDO No. Y45 (KCTC15481BP) of this study(temperature 30 to 32℃) was good for swelling of the fermentation dough from the third (day 3) of Korean wheat dough fermentation. The pattern of commercial yeast origin and the swelling of the new GDO No. Y45 in Korean wheat fermentation was almost similar. There was no problem with baking by Korean wheat use by liquid culture starters derived from this new yeast GDO No. Y45. Baking of fermented dough performed at a fermentation temperature of 30~32℃ had a relatively strong sour taste compared to the origin of commercial dry yeast. The use of yeast cultures as anaerobic after aerobic liquid cultures resulted in large deviations in inflatability. In baking using new yeasts GDO No. Y35, Y40, etc., baking was possible without using any commercial yeast.