FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (18): 1-7.doi: 10.7506/spkx1002-6630-201818001

• Food Chemistry •     Next Articles

Effects of Lactobacillus rhamnosus Fermentation on the Physicochemical Properties of Corn Flour and Corn Dough and the Quality of Steamed Sponge Cake

LUO Qiqi, GU Fengying, CAO Jingjing, LIU Ziyi, ZHANG Fan, WANG Bolun, WANG Feng*   

  1. (Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China)
  • Online:2018-09-25 Published:2018-09-18

Abstract: In this paper, the effect of Lactobacillus rhamnosus fermentation on the physicochemical and processing properties of corn four and corn dough was investigated. We also examined the effect on the quality of steamed sponge cake. The results showed that L. rhamnosus fermentation reduced the water-binding capacity of corn flour by 11.52%, and increased the gelatinization enthalpy change by 23.68%, the total gas production of corn dough by 42.93%, and the gas retention coefficient by 5.88%. Compared to the control, the 48 h fermented corn flour increased loss modulus (G”) and storage modulus (G’), obviously improved elasticity, and decreased loss tangent value (tanδ); the specific volume of the resulting steamed sponge cake was 2.63, increasing by 11.55% compared to the control, and the size of bubbles in it increased by 58.85%, showing good swelling performance. L. rhamnosus fermentation increased the hardness, and improved the springiness and chewiness of steamed sponge cake. These results can provide experimental data for the application of probiotics in the quality improvement of gluten-free staple food.

Key words: probiotics, corn, dough, rheology, swelling performance

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