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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Vydáno v:Foods Ročník 11; číslo 17; s. 2585
Hlavní autoři: Hong, Jing, Guo, Wanxue, Chen, Peixia, Liu, Chong, Wei, Juan, Zheng, Xueling, Saeed Omer, Saeed Hamid
Médium: Journal Article
Jazyk:angličtina
Vydáno: Switzerland MDPI AG 26.08.2022
MDPI
Témata:
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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Shrnutí: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.
Bibliografie:ObjectType-Article-1
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ISSN:2304-8158
2304-8158
DOI:10.3390/foods11172585