Effects of Bifidobacteria Fermentation on Physico-Chemical, Thermal and Structural Properties of Wheat Starch

Lactic acid bacteria have been considered to be a very important species during sourdough fermentation. In order to explore the effects of bifidobacteria fermentation on thermal, physico-chemical and structural properties of wheat starch during dough fermentation, starch granules were separated from...

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Published in:	Foods Vol. 11; no. 17; p. 2585
Main Authors:	Hong, Jing, Guo, Wanxue, Chen, Peixia, Liu, Chong, Wei, Juan, Zheng, Xueling, Saeed Omer, Saeed Hamid
Format:	Journal Article
Language:	English
Published:	Switzerland MDPI AG 26.08.2022 MDPI
Subjects:	Acids Aluminum Bacteria bifidobacteria Bifidobacterium Biological effects Bread Chemical properties Dough Enthalpy Experiments Fermentation Flour Food Food science gelatinization gels Granular materials hardness Lactic acid Lactic acid bacteria Nutrition Observations pasting property Probiotics Proteins solubility Sourdough Starch texture thermal properties thermal stability Thermodynamic properties Wheat wheat starch China United States > US wheat starch fermentation bifidobacteria thermal stability pasting property
ISSN:	2304-8158, 2304-8158
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Abstract	Lactic acid bacteria have been considered to be a very important species during sourdough fermentation. In order to explore the effects of bifidobacteria fermentation on thermal, physico-chemical and structural properties of wheat starch during dough fermentation, starch granules were separated from the fermented dough at different fermentation times, including 0 h, 2 h, 6 h, 9 h and 12 h. The results showed that the morphology of starch granules was destroyed gradually as the fermentation time increased, which appeared as erosion and rupture. With the increase in fermentation time, the solubility showed a significant increase, which changed from 8.51% (0 h) to 9.80% (12 h), and the swelling power was also increased from 9.31% (0 h) to 10.54% (12 h). As for the gelatinization property, the enthalpy was increased from 6.77 J/g (0 h) to 7.56 J/g (12 h), indicating a more stable thermal property of fermented starch, especially for the longer fermentation. The setback value was decreased with short fermentation time, indicating that the starch with a longer fermentation time was difficult to retrograde. The hardness of the gel texture was decreased significantly from 50.11 g to 38.66 g after fermentation for 12 h. The results show that bifidobacteria fermentation is an effective biological modification method of wheat starch for further applications.
AbstractList	Lactic acid bacteria have been considered to be a very important species during sourdough fermentation. In order to explore the effects of bifidobacteria fermentation on thermal, physico-chemical and structural properties of wheat starch during dough fermentation, starch granules were separated from the fermented dough at different fermentation times, including 0 h, 2 h, 6 h, 9 h and 12 h. The results showed that the morphology of starch granules was destroyed gradually as the fermentation time increased, which appeared as erosion and rupture. With the increase in fermentation time, the solubility showed a significant increase, which changed from 8.51% (0 h) to 9.80% (12 h), and the swelling power was also increased from 9.31% (0 h) to 10.54% (12 h). As for the gelatinization property, the enthalpy was increased from 6.77 J/g (0 h) to 7.56 J/g (12 h), indicating a more stable thermal property of fermented starch, especially for the longer fermentation. The setback value was decreased with short fermentation time, indicating that the starch with a longer fermentation time was difficult to retrograde. The hardness of the gel texture was decreased significantly from 50.11 g to 38.66 g after fermentation for 12 h. The results show that bifidobacteria fermentation is an effective biological modification method of wheat starch for further applications. Lactic acid bacteria have been considered to be a very important species during sourdough fermentation. In order to explore the effects of bifidobacteria fermentation on thermal, physico-chemical and structural properties of wheat starch during dough fermentation, starch granules were separated from the fermented dough at different fermentation times, including 0 h, 2 h, 6 h, 9 h and 12 h. The results showed that the morphology of starch granules was destroyed gradually as the fermentation time increased, which appeared as erosion and rupture. With the increase in fermentation time, the solubility showed a significant increase, which changed from 8.51% (0 h) to 9.80% (12 h), and the swelling power was also increased from 9.31% (0 h) to 10.54% (12 h). As for the gelatinization property, the enthalpy was increased from 6.77 J/g (0 h) to 7.56 J/g (12 h), indicating a more stable thermal property of fermented starch, especially for the longer fermentation. The setback value was decreased with short fermentation time, indicating that the starch with a longer fermentation time was difficult to retrograde. The hardness of the gel texture was decreased significantly from 50.11 g to 38.66 g after fermentation for 12 h. The results show that bifidobacteria fermentation is an effective biological modification method of wheat starch for further applications.Lactic acid bacteria have been considered to be a very important species during sourdough fermentation. In order to explore the effects of bifidobacteria fermentation on thermal, physico-chemical and structural properties of wheat starch during dough fermentation, starch granules were separated from the fermented dough at different fermentation times, including 0 h, 2 h, 6 h, 9 h and 12 h. The results showed that the morphology of starch granules was destroyed gradually as the fermentation time increased, which appeared as erosion and rupture. With the increase in fermentation time, the solubility showed a significant increase, which changed from 8.51% (0 h) to 9.80% (12 h), and the swelling power was also increased from 9.31% (0 h) to 10.54% (12 h). As for the gelatinization property, the enthalpy was increased from 6.77 J/g (0 h) to 7.56 J/g (12 h), indicating a more stable thermal property of fermented starch, especially for the longer fermentation. The setback value was decreased with short fermentation time, indicating that the starch with a longer fermentation time was difficult to retrograde. The hardness of the gel texture was decreased significantly from 50.11 g to 38.66 g after fermentation for 12 h. The results show that bifidobacteria fermentation is an effective biological modification method of wheat starch for further applications.
Audience	Academic
Author	Liu, Chong Wei, Juan Chen, Peixia Zheng, Xueling Guo, Wanxue Saeed Omer, Saeed Hamid Hong, Jing
AuthorAffiliation	College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
AuthorAffiliation_xml	– name: College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
Author_xml	– sequence: 1 givenname: Jing orcidid: 0000-0002-7930-3631 surname: Hong fullname: Hong, Jing – sequence: 2 givenname: Wanxue surname: Guo fullname: Guo, Wanxue – sequence: 3 givenname: Peixia surname: Chen fullname: Chen, Peixia – sequence: 4 givenname: Chong surname: Liu fullname: Liu, Chong – sequence: 5 givenname: Juan surname: Wei fullname: Wei, Juan – sequence: 6 givenname: Xueling surname: Zheng fullname: Zheng, Xueling – sequence: 7 givenname: Saeed Hamid surname: Saeed Omer fullname: Saeed Omer, Saeed Hamid
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Snippet	Lactic acid bacteria have been considered to be a very important species during sourdough fermentation. In order to explore the effects of bifidobacteria...
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SubjectTerms	Acids Aluminum Bacteria bifidobacteria Bifidobacterium Biological effects Bread Chemical properties Dough Enthalpy Experiments Fermentation Flour Food Food science gelatinization gels Granular materials hardness Lactic acid Lactic acid bacteria Nutrition Observations pasting property Probiotics Proteins solubility Sourdough Starch texture thermal properties thermal stability Thermodynamic properties Wheat wheat starch
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Title	Effects of Bifidobacteria Fermentation on Physico-Chemical, Thermal and Structural Properties of Wheat Starch
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