乳酸菌发酵在荞麦粉品质改良中的应用

doi:10.3976/j.issn.1002-4026.2016.02.012

Abstract

Abstract:

We changed the properties of buckwheat flour with lactic acid bacteria fermentation method. Results indicate that glutenin swelling index of fermented buckwheat flour increases by up to 83.8 %, and that its moistureholding capacity and solubility respectively increase by 1.7 and 1.4folds. Moreover, the contents of soluble glucose and reducing sugar in fermented buckwheat flour respectively increase by 46.0 % and 35.9 %, but the contents of starch and total sugar decrease to some extent. These varieties improve the ductility, transparency and absorbent of buckwheat flour. These significantly enhance its edible qualities of chewiness and elasticity.

Key words: buckwheat, lactic acid bacteria, fermentation, quality improvement

CLC Number:

TS211.4

WANG Peipei， LIU Qingai，YANG Junhui，MENG Qingjun，YANG Yan，MA Yaohong. Application of lactic acid bacteria fermentation in quality improvement of buckwheat flour[J].SHANDONG SCIENCE, 2016, 29(2): 64-67.

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Application of lactic acid bacteria fermentation in quality improvement of buckwheat flour

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