Preparation of lactic acid bacteria compound starter cultures based on pasting properties and its improvement of glutinous rice flour and dough

扫码查看

原文链接

万方数据
维普

外文摘要：The effects of 5 lactic acid bacteria(LAB)fermentation on the pasting properties of glutinous rice flour were compared,and suitable fermentation strains were selected based on the changes of viscosity,setback value,and breakdown value to prepare LAB compound starter cultures.The results revealed that Latilactobacillus sakei HSD004 and Lacticaseibacillus rhamnosus HSD005 had apparent advantages in increasing the viscosity and reducing the setback and breakdown values of glutinous rice flour.In particular,the compound starter created using the two abovementioned LAB in the ratio of 3:1 had better performance than that using a single LAB in improving the pasting properties and increasing the water and oil absorption capacity of glutinous rice flour.Moreover,the gelatinization enthalpy of the fermented samples increased significantly.For frozen glutinous rice dough stored for 28 days,the viscoelasticity of frozen dough prepared by compound starter was better than that of control dough,and the freezable water content was lower than that of control dough.These results indicate that compound LAB fermentation is a promising technology in the glutinous rice-based food processing industry,which has significance for its application.

外文关键词：

Glutinous rice flourGlutinous rice doughLactic acid bacteria compound starter culturesPasting propertiesViscoelasticity

作者：

Dengyu Wang、Linlin Liu、Bing Wang、Wenjian Xie、Yanguo Shi、Na Zhang、Hongchen Fan

展开 >

作者单位：

Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges,Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province,College of Food Engineering,Harbin University of Commerce,Harbin 150076,China

基金：

国家重点研发计划国家自然科学基金Major Science and Technology Program of HeilongjiangHarbin University of Commerce"Young Innovative Talents"Support ProgramHarbin University of Commerce"Young Innovative Talents"Support ProgramHarbin University of Commerce"Young Innovative Talents"Support ProgramCentral Financial Support for the Development of Local Colleges and UniversitiesGraduate Innovation Research Project of Harbin University of CommerceTraining plan of Young Innovative Talents in Universities of Heilongjiang

项目编号：

2021YFD2100902-3320722582020ZX08B022019CX062020CX262020CX27YJSCX2021-698HSDUNPYSCT-2020218

出版年：

2024

DOI：

10.26599/FSHW.2022.9250174

食品科学与人类健康(英文)

CSTPCD

ISSN：

年,卷(期)：2024.13(4)

参考文献量1