Corn flour modified by Lactobacillus plantarum fermentation was used as raw material, orthogonal tests based on three single-factor experiments of the addition of gluten, Sa-son seed gum, and xanthan gum were conducted. The optimal processing technique to make corn noodles from fermented corn flour was determined by penetration energy measurement and sensory evaluation. Single-factor experiments and orthogonal tests revealed that the optimal processing technique was as follows: adding 6% gluten, 1.2% Sa-son seed gum, and 0.6% xanthan gum. Under this condition with the optimal cooking time of 7 min, the water absorption rate and absorbance of the corn noodles were 159%, and 0.119, respectively, with less cooking loss and turbidity. In comparison, corn flour made from unmodified flour could not form a dough under this condition.
LI Xiaona
,
QI Xin
,
ZHAO Hui
,
LI Dingbang
,
YANG Qiang
. Processing technique and quality analysis of corn noodles made from Lactobacillus plantarum modified corn flour[J]. Food and Fermentation Industries, 2019
, 45(5)
: 185
-189
.
DOI: 10.13995/j.cnki.11-1802/ts.018807
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