FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (9): 346-349.

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Effect of Lactobacillus on Cornmeal Charateristics

 XU  Zhong, ZHANG  Hai-Hua   

  1. College of Food Engineering,Harbin University of Commerce,Harbin 150076,China
  • Online:2007-09-15 Published:2011-11-22

Abstract: Cornmeal was modified by lactobacillus,and effects of amount of Lactobacillus,time and temperature on the swelling index of glutenin and water retention capacity were studied.Gel properties were analyzed.The results showed that the swelling power solubility and light transmission rate were improved and retrogradation decreased.

Key words: Lactobacillus, swelling index of glutenin, gel property, cornmeal