Cargando…

Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties of Rice Flour and Rice Starch and on the Anti-Staling of Rice Bread

In this study, Lactococcus lactis lactis subspecies 1.2472, Streptococcus thermophilus 1.2718, and thermostable Lactobacillus rhamnosus HCUL 1.1901–1912 were used to ferment rice flour for preparing rice bread. The characteristics of fermented rice bread were studied to elucidate the mechanism by wh...

Descripción completa

Detalles Bibliográficos
Autores principales:	Dou, Xinlai, Ren, Xuyang, Zheng, Qiumei, He, Yinyuan, Lv, Mingshou, Liu, Linlin, Yang, Ping, Hao, Yanlin, Chen, Fenglian, Tang, Xiaozhi
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606926/ https://www.ncbi.nlm.nih.gov/pubmed/37893711 http://dx.doi.org/10.3390/foods12203818

Ejemplares similares

Effect of potato flour on quality and staling properties of wheat–potato flour bread
por: Ju, Qian, et al.
Publicado: (2020)

New and Stale Bread
Publicado: (1881)

New and Stale Bread
Publicado: (1883)

Relationship between Rice Flour Particle Sizes and Expansion Ratio of Pure Rice Bread
por: Murakami, Seigo, et al.
Publicado: (2016)

Physicochemical Properties of Hom Nil (Oryza sativa) Rice Flour as Gluten Free Ingredient in Bread
por: Thiranusornkij, Lalana, et al.
Publicado: (2018)

Effect of sodium bicarbonate on the physicochemical properties of fermented rice flour and quality characteristics of fermented semi-dried rice noodles
por: Xiao, Wen, et al.
Publicado: (2023)

Influence of Rice Flour, Glutinous Rice Flour, and Tapioca Starch on the Functional Properties and Quality of an Emulsion-Type Cooked Sausage
por: Pereira, Jailson, et al.
Publicado: (2019)

Pre-Gelatinisation of Rice Flour and Its Effect on the Properties of Gluten Free Rice Bread and Its Batter
por: Ding, Xiang-Li, et al.
Publicado: (2021)

Ultrasound Treatment Enhanced Semidry-Milled Rice Flour Properties and Gluten-Free Rice Bread Quality
por: Qin, Wanyu, et al.
Publicado: (2022)

The Comparison of the Effect of Flour Particle Size and Content of Damaged Starch on Rice and Buckwheat Slurry, Dough, and Bread Characteristics
por: Burešová, Iva, et al.
Publicado: (2023)

The potential use of Indian rice flour or husk in fortification of pan bread: assessing bread’s quality using sensory, physicochemical, and chemometric methods
por: Elkatry, Haiam O., et al.
Publicado: (2023)

Crust treatments to reduce bread staling
por: Chen, Yi, et al.
Publicado: (2021)

Development of Gluten-Free Bread Using Teosinte (Dioon mejiae) Flour in Combination with High-Protein Brown Rice Flour and High-Protein White Rice Flour
por: Delarca Ruiz, Franklin, et al.
Publicado: (2023)

Effect of Thermoresponsive Xyloglucan on the Bread-Making Properties and Preservation of Gluten-Free Rice-Flour Bread
por: Fujii, Keiko, et al.
Publicado: (2023)

Lactic fermentation of cereals aqueous mixture of oat and rice flours with and without glucose addition
por: Gallo, Marianna, et al.
Publicado: (2020)

Applicability of Flours from Pigmented and Glutinous Rice in Gluten-Free Bread Baking
por: Burešová, Iva, et al.
Publicado: (2023)

The Effect of Different Milling Methods on the Physicochemical and In Vitro Digestibility of Rice Flour
por: Tian, Yaning, et al.
Publicado: (2023)

The Physicochemical Properties of Starch Are Affected by Wx(lv) in Indica Rice
por: Feng, Linhao, et al.
Publicado: (2021)

Combined Effect of Chia Flour and Soy Lecithin Incorporation on Nutritional and Technological Quality of Fresh Bread and during Staling
por: Ahmed, Imen Bel Hadj, et al.
Publicado: (2020)

Fermented Brown Rice Flour as Functional Food Ingredient
por: Ilowefah, Muna, et al.
Publicado: (2014)

Physicochemical and Functional Characteristics of RD43 Rice Flour and Its Food Application
por: Suklaew, Phim on, et al.
Publicado: (2020)

The Impact of Rice Lipid on In Vitro Rice Starch Digestibility
por: Khatun, Amina, et al.
Publicado: (2022)

Suppression of Pancreatin-Induced Digestion of Starch in Starch Granules by Starch/Fatty Acid and Starch/Flavonoid Complexes in Retrograding Rice Flour
por: Hirota, Sachiko, et al.
Publicado: (2018)

Pasting, Rheological, and Tribological Properties of Rice Starch and Oat Flour Mixtures at Different Proportions
por: Chen, Cunshe, et al.
Publicado: (2022)

The effect of heat-moisture treatment changed the binding of starch, protein and lipid in rice flour to affect its hierarchical structure and physicochemical properties
por: Xiang, Guiyuan, et al.
Publicado: (2023)

Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color
por: Popov-Raljić, Jovanka V., et al.
Publicado: (2009)

Starch Properties of Roasting Rice from Naturally High-Resistant Starch Rice Varieties
por: Yang, Ruifang, et al.
Publicado: (2023)

The Effect of Stabilized Rice Bran Addition on Physicochemical, Sensory, and Techno-Functional Properties of Bread
por: Espinales, Cindy, et al.
Publicado: (2022)

Different Characteristics of Annealed Rice Kernels and Flour and Their Effects on the Quality of Rice Noodles
por: Zhang, Ziwen, et al.
Publicado: (2023)

Effect of mixture design approach on nutritional characteristics and sensory evaluation of steamed bread added rice flour
por: Tian, Shuangqi, et al.
Publicado: (2022)

Effects of Pectin on the Physicochemical Properties and Freeze-Thaw Stability of Waxy Rice Starch
por: Zhai, Yuheng, et al.
Publicado: (2021)

Understanding the Relationship between the Molecular Structure and Physicochemical Properties of Soft Rice Starch
por: Zhang, Congnan, et al.
Publicado: (2023)

Increasing Protein Content of Rice Flour with Maintained Processability by Using Granular Starch Hydrolyzing Enzyme
por: Zhai, Jinxing, et al.
Publicado: (2023)

Discrepancies in resistant starch and starch physicochemical properties between rice mutants similar in high amylose content
por: Luo, Mingrui, et al.
Publicado: (2023)

Effect of Homogenization Modified Rice Protein on the Pasting Properties of Rice Starch
por: Wu, Jianyong, et al.
Publicado: (2022)

Rheological and Physicochemical Properties of Oleogel with Esterified Rice Flour and Its Suitability as a Fat Replacer
por: Kwon, U-hui, et al.
Publicado: (2022)

Production and Physicochemical Characterization of Analog Rice Obtained from Sago Flour, Mung Bean Flour, and Corn Flour Using Hot Extrusion Technology
por: Sumardiono, Siswo, et al.
Publicado: (2021)

The Role of Amylose in Gel Forming of Rice Flour
por: Tian, Jinmu, et al.
Publicado: (2023)

Effects of OsCDPK1 on the Structure and Physicochemical Properties of Starch in Developing Rice Seeds
por: Jiang, Jian-Zhi, et al.
Publicado: (2018)

Structural development and physicochemical properties of starch in caryopsis of super rice with different types of panicle
por: Chen, Xinyu, et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_n8fgrb0r8tvrpqu347gfgkoohq