Preparation of lactic acid bacteria compound starter cultures based on pasting properties and its improvement of glutinous rice flour and dough  

作　　者：Dengyu Wang Linlin Liu Bing Wang Wenjian Xie Yanguo Shi Na Zhang Hongchen Fan 

机构地区：[1]Key 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,China

出　　处：《Food Science and Human Wellness》2024年第4期2090-2101,共12页食品科学与人类健康（英文）

基　　金：supported by the National Key Research and Development Program of China(2021YFD2100902-3);the National Natural Science Foundation of China(32072258);Major Science and Technology Program of Heilongjiang(2020ZX08B02);Harbin University of Commerce“Young Innovative Talents”Support Program(2019CX06;2020CX26;2020CX27);the Central Financial Support for the Development of Local Colleges and Universities,Graduate Innovation Research Project of Harbin University of Commerce(YJSCX2021-698HSD);Training plan of Young Innovative Talents in Universities of Heilongjiang(UNPYSCT-2020218).

摘　　要：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.

关 键 词：Glutinous rice flour Glutinous rice dough Lactic acid bacteria compound starter cultures Pasting properties VISCOELASTICITY 

分 类 号：TS201.3[轻工技术与工程—食品科学] TS213.3[轻工技术与工程—食品科学与工程]