Food and Fermentation Industries >

2023 , Vol. 49 >Issue 7: 264 - 269

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032543

Effect of Saccharomyces cerevisiae fermentation on the quality of hollow noodles

  • REN Yuanyuan ,
  • LI Yuhang ,
  • MENG Zikuan ,
  • ZHANG Xin ,
  • ZOU Yu ,
  • WANG Yongjun
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  • (Sichuan Food and Fermentation Industry Research and Design Institute Co.Ltd., Chengdu 611130, China)

Received date: 2022-06-02

  Revised date: 2022-07-19

  Online published: 2023-04-28

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Abstract

In order to explore the effect of different yeast on the quality of fermented hollow noodles, the screened and commercial Saccharomyces cerevisiae were used to ferment flour, and the fermentation capacity, powder properties, rheological properties, fermentation characteristics, texture characteristics, cooking characteristics ,and microstructure of hollow noodles fermented by different yeasts were determined. The results showed that there were significant differences in fermentation capacity, the powder, rheological, fermentation, texture and cooking characteristics between yeast fermentation and non-fermentation (P<0.05). The microstructure of gluten network in fermentation group was uniform. Compared with the commercial yeast fermentation, group A had the highest fermentation capacity, the dough weakening degree decreased significantly, the flour quality index reached (91±0.28), elastic modulus (G′) and viscous modulus (G″) increased significantly, total gas production (V) and dough holding capacity (R) reached the maximum. At the same time, the texture quality and cooking quality of hollow flour fermented by yeast A were the best, and the microstructure of gluten network was the closest and the granules were complete. The screened strain A significantly improved the production characteristics and comprehensive quality of hollow noodles, which will have good application potential in the development of hollow noodles products.

Key words： Saccharomyces cerevisiae; fermentation; hollow noodles; microstructure

Cite this article

REN Yuanyuan , LI Yuhang , MENG Zikuan , ZHANG Xin , ZOU Yu , WANG Yongjun . Effect of Saccharomyces cerevisiae fermentation on the quality of hollow noodles[J]. Food and Fermentation Industries, 2023 , 49(7) : 264 -269 . DOI: 10.13995/j.cnki.11-1802/ts.032543

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