Preparation of lactic acid bacteria compound starter cultures based on pasting properties and its improvement of glutinous rice flour and dough

Preparation of lactic acid bacteria compound starter cultures based on pasting properties and its improvement of glutinous rice flour and dough

The effects of 5 lactic acid bacteria (LAB) fermentation on the pasting properties of glutinous rice flour were compared, and suitable fermentation strains were selected based on the changes of viscosity, setback value, and breakdown value to prepare LAB compound starter cultures. The results reveal...

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Bibliographic Details
Main Authors:	Dengyu Wang, Linlin Liu, Bing Wang, Wenjian Xie, Yanguo Shi, Na Zhang, Hongchen Fan
Format:	Article
Language:	English
Published:	Tsinghua University Press 2024-07-01
Series:	Food Science and Human Wellness
Subjects:	glutinous rice flour glutinous rice dough lactic acid bacteria compound starter cultures pasting properties viscoelasticity
Online Access:	https://www.sciopen.com/article/10.26599/FSHW.2022.9250174
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