Effect of Co-fermentation with Yeast and Lactic Acid Bacteria on Physicochemical Properties of Cornmeal Batter and Steamed Sponge Cake Quality
The effect of co-fermentation with yeast and lactic acid bacteria on the physicochemical properties of cornmeal batter and the quality of steamed sponge cake was investigated using a rapid viscosity analyzer,a rheometer,a differential scanning calorimeter(DSC),low-field nuclear magnetic resonance(NMR)spectroscopy,Fourier transform infrared(FTIR)spectroscopy and a texture analyzer in this study.The results showed that as fermentation proceeded,the co-fermented batter had higher gas-producing and gas-holding capacity than the single-culture fermentations.The peak viscosity of the co-fermented batter showed a decreasing trend,decreasing by 11.66％after 90 min of fermentation,the gelatinization enthalpy and the degree of short-range ordering of starch molecules tended to increase,and the viscoelasticity and the content of strongly bound water showed a tendency to first increase and then decrease.The greatest viscoelasticity,the smallest tan δ,and the most stable structure were observed after 50 min of co-fermentation,and steamed sponge cake made from the fermented corn batter had the largest specific volume,the lowest hardness and gumminess,and the highest cohesiveness and resilience.The results of this study provide a reliable technical basis for the corn-based staple food industry.
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