| Title: | Effects of Lactobacillus combined with semidry flour milling on the quality and flavor of fermented rice noodles |
| Author(s): | Geng DH; Liang T; Yang M; Wang L; Zhou X; Sun X; Liu L; Zhou S; Tong LT; |
| Address: | "Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing??eMinistry of Agriculture, Beijing 100193, China. Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing??eMinistry of Agriculture, Beijing 100193, China. Electronic address: zhousumei@caas.cn. Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing??eMinistry of Agriculture, Beijing 100193, China. Electronic address: tonglitao@caas.cn" |
| DOI: | 10.1016/j.foodres.2019.108612 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "To shorten the fermentation time and reduce the contamination with heterozygous bacteria during the process of fermenting rice noodles, pure bacterial fermentation combined with semidry flour milling was used to produce fermented rice noodles. The changes in the pH value and microbial community diversity of the rice slurries, the physicochemical properties of the rice flours, and the texture, cooking qualities, sensory qualities and volatile components of the rice noodles prepared with different fermentative methods were investigated. The results showed that the pure bacterial fermentation required 18?ª+h to reach a stable pH value, while the natural fermentation required 54?ª+h. In addition, compared with naturally fermented rice slurry, the bacterial community diversity of the pure bacterial fermented rice slurry was significantly lower, while the fungal community diversity did not differ significantly. Significant differences were observed in the content of the damaged starch, amylose and protein between semidry milled pure bacterial fermented (SP) and wet milled naturally fermented (WN) rice flours (P?ª+?ª+.05). In addition, the types of volatile components of the SP noodles were significantly lower than those of other noodles, while the primary volatile component categories of the SP noodles were consistent with that of the WN noodles, and they had a similar flavoring substance" |
| Keywords: | Amylose/analysis Fats/analysis *Fermentation Food Handling/*methods Food Microbiology/methods Hydrogen-Ion Concentration Lactobacillus/*metabolism Oryza/*chemistry/microbiology Plant Proteins/analysis Seeds/chemistry Starch/analysis *Taste Volatile Organi; |
| Notes: | "MedlineGeng, Dong-Hui Liang, Tingting Yang, Mei Wang, Lili Zhou, Xianrong Sun, Xiaobin Liu, Lu Zhou, Sumei Tong, Li-Tao eng Research Support, Non-U.S. Gov't Canada 2019/11/17 Food Res Int. 2019 Dec; 126:108612. doi: 10.1016/j.foodres.2019.108612. Epub 2019 Aug 12" |
