通过用三种乳酸菌发酵米粉提高米面包的抗老化性能
Enhancement of Anti-Staling Properties of Rice Bread Through Fermentation Rice Flour with Three Lactic Acid Bacteria.
作者信息
Wang Zhiqi, Yuan Zhaosen, Dou Xinlai, Yang Wanshan, Zhang Huining, Zhang Yue, Chen Fenglian, Hao Yanling
机构信息
College of Food Engineering, Harbin University of Commerce, Harbin 150028, China.
Institute of Nutrition and Health, China Agricultural University, Beijing 100083, China.
出版信息
Foods. 2025 Jul 29;14(15):2674. doi: 10.3390/foods14152674.
This study investigated the effects of subsp. 1.2472 (L)-, 1.2718 (S)-, and thermostable HCUL 1.1901-1912 (T)-fermented rice flour with inoculum levels of 3-11% (/) 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 (strongly bound water) and T (weakly bound water) relaxation times decreased, while T (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.
本研究调查了接种量为3-11%（/）的1.2472（L）-、1.2718（S）-和热稳定的HCUL 1.1901-1912（T）-发酵米粉对米面包老化的影响。获得了最佳的抗老化性能，如下：9% L-发酵米面包（LRB）、7% T-发酵米面包（TRB）和5% S-发酵米面包（SRB）。乳酸菌发酵米粉显著增强了水化特性。低场核磁共振分析表明，随着储存时间延长，T21（强结合水）和T22（弱结合水）弛豫时间缩短，而T23（自由水）增加。在第7天时，发酵米粉组的强结合水显著多于对照组。优化配方表现出优异的体积稳定性，比容变化率分别为17.63%（LRB）、17.60%（TRB）和19.58%（SRB），最大孔隙率分别为10.34%、9.05%和9.41%。本研究为改善米面包的抗老化性能提供了理论基础。
Zotero 插件