Physicochemical properties of whole grain foxtail millet sourdough and steamed bread quality: Co-fermentation of lactic acid bacteria and yeast in whole grain fermented foods
文献类型： 外文期刊
作者： Li, Shaohui 1 ; Zhang, Aixia 2 ; Zhao, Wei 2 ; Li, Pengliang 2 ; Si, Xingxue 2 ; Liu, Jingke 2 ; Yi, Huaxi 1 ;
作者机构： 1.Ocean Univ China, Coll Food Sci & Engn, Qingdao 266003, Shandong, Peoples R China
2.Hebei Acad Agr & Forestry Sci, Inst Biotechnol & Food Sci, Shijiazhuang 050051, Hebei, Peoples R China
关键词： Sourdough; Physicochemical characterization; Flavor; Foxtail millet steamed bread
期刊名称：FOOD BIOSCIENCE （ 影响因子：5.2； 五年影响因子：5.4 ）
ISSN： 2212-4292
年卷期： 2024 年 57 卷
页码：
收录情况： SCI
摘要： Four strains of lactic acid bacteria (LAB) were selected to explore the physicochemical properties of whole grain foxtail millet (Setaria italica) sourdough and steamed bread quality. Both sourdough properties and steamed bread qualities were determined and compared. The results showed that LAB fermentation released bioactive polyphenol compounds. The pasting properties (PV, BD, FV, SB) decreased. T-21 and T-23 migrated to semi-bound water T-22 and reduced the rheological G ' and G '' during the fermentation process (p < 0.05). LAB fermentation can significantly improve the steamed bread texture characteristics, and enrich the aroma of volatile compounds, especially esters, hydrocarbons, and others. The endogenous metabolites 2-methoxy-4-vinylphenol and 2,4-di-tert-butylphenol were found in the flavor profile and may play a functional effect. These results indicated that the LAB fermentation for whole grain foxtail millet functional steamed bread was practical and useful, which may lead to future innovations in the area of whole grain functional products.
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