Effect of Fermentation Metabolites on the Rheological Characteristics of Fermented Rice Noodles

Abstract

Abstract: Polished rice grains were treated with various acid (lactic acid, acetic acid) and enzyme (α-amylase, β-amylase, amyloglucosidase, lipase, proteinase) solutions, which are typical fermentation metabolites during the processing of fermented rice noodles, to investigate their effects on the rheological chardcteristics of rice noodles. The rheological characteristics were mensurated by a rheomete.The maximum stress and maximum strain of rice noodles treated with pH4.0, pH5.0 lactic acid sodium lactate buffer,α-amylase,proteinase, lipase were improved significantly. Because protein and disulfide bond can affect the cooking properties of rice, the effects of contents of protein and disulfide bond on rice noodle rheological characteristics were also studied. Lower protein, disulfide contents are benefit to gel forming.

Key words: fermentation, rice noodle, rheological characteristic

PENG He-Hua, LU Zhan-Hui, LI Yong-Yu, LI Li-Te, CHEN Si-Ying-San. Effect of Fermentation Metabolites on the Rheological Characteristics of Fermented Rice Noodles[J]. FOOD SCIENCE, 2005, 26(12): 94-98.

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Effect of Fermentation Metabolites on the Rheological Characteristics of Fermented Rice Noodles

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