Enhancement of Anti-Staling Properties of Rice Bread Through Fermentation Rice Flour with Three Lactic Acid Bacteria
This study investigated the effects of <i>Lactococcus lactis</i> subsp. 1.2472 (L)-, <i>Streptococcus thermophilus</i> 1.2718 (S)-, and thermostable <i>Lactobacillus rhamnosus</i> HCUL 1.1901-1912 (T)-fermented rice flour with inoculum levels of 3–11% (<i>w&...
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MDPI AG
2025-07-01
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| Series: | Foods |
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| author | Zhiqi Wang Zhaosen Yuan Xinlai Dou Wanshan Yang Huining Zhang Yue Zhang Fenglian Chen Yanling Hao |
| author_facet | Zhiqi Wang Zhaosen Yuan Xinlai Dou Wanshan Yang Huining Zhang Yue Zhang Fenglian Chen Yanling Hao |
| author_sort | Zhiqi Wang |
| collection | DOAJ |
| description | This study investigated the effects of <i>Lactococcus lactis</i> subsp. 1.2472 (L)-, <i>Streptococcus thermophilus</i> 1.2718 (S)-, and thermostable <i>Lactobacillus rhamnosus</i> HCUL 1.1901-1912 (T)-fermented rice flour with inoculum levels of 3–11% (<i>w</i>/<i>w</i>) on rice bread staling. Optimal staling resistance was achieved, as follows: 9% L-fermented rice bread (LRB), 7% T-fermented rice bread (TRB), and 5% S-fermented rice bread (SRB). Lactic acid bacteria-fermented rice flour significantly enhanced hydration properties. LF-NMR analysis revealed that T<sub>21</sub> (strongly bound water) and T<sub>22</sub> (weakly bound water) relaxation times decreased, while T<sub>23</sub> (free water) increased with prolonged storage. Fermented-rice-flour groups had significantly more strongly bound water than the control group on 7 d. The optimized formulations exhibited exceptional volumetric stability with specific volume change rates of 17.63% (LRB), 17.60% (TRB), and 19.58% (SRB), coupled with maximal porosities of 10.34%, 9.05%, and 9.41%, respectively. This study provides a theoretical foundation for improving rice bread’s anti-staling properties. |
| format | Article |
| id | doaj-art-c43bbf589ca84d29bc3a8b5e3b368414 |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-c43bbf589ca84d29bc3a8b5e3b3684142025-08-20T03:02:49ZengMDPI AGFoods2304-81582025-07-011415267410.3390/foods14152674Enhancement of Anti-Staling Properties of Rice Bread Through Fermentation Rice Flour with Three Lactic Acid BacteriaZhiqi Wang0Zhaosen Yuan1Xinlai Dou2Wanshan Yang3Huining Zhang4Yue Zhang5Fenglian Chen6Yanling Hao7College of Food Engineering, Harbin University of Commerce, Harbin 150028, ChinaCollege of Food Engineering, Harbin University of Commerce, Harbin 150028, ChinaInstitute of Nutrition and Health, China Agricultural University, Beijing 100083, ChinaCollege of Food Engineering, Harbin University of Commerce, Harbin 150028, ChinaCollege of Food Engineering, Harbin University of Commerce, Harbin 150028, ChinaCollege of Food Engineering, Harbin University of Commerce, Harbin 150028, ChinaCollege of Food Engineering, Harbin University of Commerce, Harbin 150028, ChinaInstitute of Nutrition and Health, China Agricultural University, Beijing 100083, ChinaThis study investigated the effects of <i>Lactococcus lactis</i> subsp. 1.2472 (L)-, <i>Streptococcus thermophilus</i> 1.2718 (S)-, and thermostable <i>Lactobacillus rhamnosus</i> HCUL 1.1901-1912 (T)-fermented rice flour with inoculum levels of 3–11% (<i>w</i>/<i>w</i>) on rice bread staling. Optimal staling resistance was achieved, as follows: 9% L-fermented rice bread (LRB), 7% T-fermented rice bread (TRB), and 5% S-fermented rice bread (SRB). Lactic acid bacteria-fermented rice flour significantly enhanced hydration properties. LF-NMR analysis revealed that T<sub>21</sub> (strongly bound water) and T<sub>22</sub> (weakly bound water) relaxation times decreased, while T<sub>23</sub> (free water) increased with prolonged storage. Fermented-rice-flour groups had significantly more strongly bound water than the control group on 7 d. The optimized formulations exhibited exceptional volumetric stability with specific volume change rates of 17.63% (LRB), 17.60% (TRB), and 19.58% (SRB), coupled with maximal porosities of 10.34%, 9.05%, and 9.41%, respectively. This study provides a theoretical foundation for improving rice bread’s anti-staling properties.https://www.mdpi.com/2304-8158/14/15/2674rice breadanti-stalinglactic acid bacteriafermented rice flour |
| spellingShingle | Zhiqi Wang Zhaosen Yuan Xinlai Dou Wanshan Yang Huining Zhang Yue Zhang Fenglian Chen Yanling Hao Enhancement of Anti-Staling Properties of Rice Bread Through Fermentation Rice Flour with Three Lactic Acid Bacteria Foods rice bread anti-staling lactic acid bacteria fermented rice flour |
| title | Enhancement of Anti-Staling Properties of Rice Bread Through Fermentation Rice Flour with Three Lactic Acid Bacteria |
| title_full | Enhancement of Anti-Staling Properties of Rice Bread Through Fermentation Rice Flour with Three Lactic Acid Bacteria |
| title_fullStr | Enhancement of Anti-Staling Properties of Rice Bread Through Fermentation Rice Flour with Three Lactic Acid Bacteria |
| title_full_unstemmed | Enhancement of Anti-Staling Properties of Rice Bread Through Fermentation Rice Flour with Three Lactic Acid Bacteria |
| title_short | Enhancement of Anti-Staling Properties of Rice Bread Through Fermentation Rice Flour with Three Lactic Acid Bacteria |
| title_sort | enhancement of anti staling properties of rice bread through fermentation rice flour with three lactic acid bacteria |
| topic | rice bread anti-staling lactic acid bacteria fermented rice flour |
| url | https://www.mdpi.com/2304-8158/14/15/2674 |
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