Preparation of lactic acid bacteria compound starter cultures based on pasting properties and its improvement of glutinous rice flour and dough
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 reveal...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2024-07-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | https://www.sciopen.com/article/10.26599/FSHW.2022.9250174 |
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| author | Dengyu Wang Linlin Liu Bing Wang Wenjian Xie Yanguo Shi Na Zhang Hongchen Fan |
| author_facet | Dengyu Wang Linlin Liu Bing Wang Wenjian Xie Yanguo Shi Na Zhang Hongchen Fan |
| author_sort | Dengyu Wang |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-f917f2d4020447f3a622e8b8e48eae6e |
| institution | Kabale University |
| issn | 2097-0765 2213-4530 |
| language | English |
| publishDate | 2024-07-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-f917f2d4020447f3a622e8b8e48eae6e2025-01-10T06:56:48ZengTsinghua University PressFood Science and Human Wellness2097-07652213-45302024-07-011342090210110.26599/FSHW.2022.9250174Preparation of lactic acid bacteria compound starter cultures based on pasting properties and its improvement of glutinous rice flour and doughDengyu Wang0Linlin Liu1Bing Wang2Wenjian Xie3Yanguo Shi4Na Zhang5Hongchen Fan6Key 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, ChinaKey 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, ChinaKey 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, ChinaKey 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, ChinaKey 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, ChinaKey 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, ChinaKey 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, ChinaThe 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.https://www.sciopen.com/article/10.26599/FSHW.2022.9250174glutinous rice flourglutinous rice doughlactic acid bacteria compound starter culturespasting propertiesviscoelasticity |
| spellingShingle | Dengyu Wang Linlin Liu Bing Wang Wenjian Xie Yanguo Shi Na Zhang Hongchen Fan Preparation of lactic acid bacteria compound starter cultures based on pasting properties and its improvement of glutinous rice flour and dough Food Science and Human Wellness glutinous rice flour glutinous rice dough lactic acid bacteria compound starter cultures pasting properties viscoelasticity |
| title | Preparation of lactic acid bacteria compound starter cultures based on pasting properties and its improvement of glutinous rice flour and dough |
| title_full | Preparation of lactic acid bacteria compound starter cultures based on pasting properties and its improvement of glutinous rice flour and dough |
| title_fullStr | Preparation of lactic acid bacteria compound starter cultures based on pasting properties and its improvement of glutinous rice flour and dough |
| title_full_unstemmed | Preparation of lactic acid bacteria compound starter cultures based on pasting properties and its improvement of glutinous rice flour and dough |
| title_short | Preparation of lactic acid bacteria compound starter cultures based on pasting properties and its improvement of glutinous rice flour and dough |
| title_sort | preparation of lactic acid bacteria compound starter cultures based on pasting properties and its improvement of glutinous rice flour and dough |
| topic | glutinous rice flour glutinous rice dough lactic acid bacteria compound starter cultures pasting properties viscoelasticity |
| url | https://www.sciopen.com/article/10.26599/FSHW.2022.9250174 |
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