To improve the food-processing properties, the fermented maize flour was prepared by solid fermentation under Rhizopus oryzae and Lactobacillus plantarum. The relative content of starch in the fermented maize flour increased by 27.8%, of which amylose increased by 8.7%. However, concentration of other important components decreased to varying degrees after fermentation. Further, the water-holding capacity decreased by 32%, and the gelatinization capacity increased by 12%. Results from the rapid visco analyzer and differential scanning calorimetry indicated that the attenuation value decreased by 25.4% and the retrogradation value by 37.1%, while the gelatinization temperature and time increased slightly, and the endothermic enthalpy increased by 14.1%. Texture profile analysis of the maize dough before and after fermentation demonstrated that the dough hardness changed indistinctively. However, the elasticity, chewiness, stickiness, adhesiveness, cohesiveness, and resilience increased to varying degrees. Creep-recovery analysis revealed that better elasticity of maize dough was obtained after fermentation, which is good for further processing.
HU Pan
,
YANG Ping
,
GUO Tianshi
. Change in physicochemical and processing properties of maize flour after solid fermentation with Lactobacillus plantarum and Rhizopus oryzae[J]. Food and Fermentation Industries, 2020
, 46(7)
: 161
-166
.
DOI: 10.13995/j.cnki.11-1802/ts.021712
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