Effects of Bifidobacteria Fermentation on Physico-Chemical, Thermal and Structural Properties of Wheat Starch

Effects of Bifidobacteria Fermentation on Physico-Chemical, Thermal and Structural Properties of Wheat Starch

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Lactic acid bacteria have been considered to be a very important species during sourdough fermentation.In order to explore the effects of bifidobacteria fermentation on thermal, physico-chemical and structural properties of wheat starch during dough fermentation, starch granules were separated from the fermented dough at different fermentation times, including 0 h, 2 h, 6 h, 9 h and 12 h.The results showed that the morphology of starch granules was destroyed gradually as the fermentation time increased, which appeared as DANDRUFF/DRY SCALP CONDITIONER erosion and rupture.With the increase in fermentation time, the solubility showed a significant increase, which changed from 8.51% (0 h) to 9.

80% (12 h), and the swelling power was also increased from 9.31% (0 h) to 10.54% (12 h).As for the gelatinization property, the enthalpy was increased from 6.77 J/g (0 h) to 7.

56 J/g (12 h), indicating a more stable thermal property of fermented starch, especially for the longer fermentation.The setback value was Cable decreased with short fermentation time, indicating that the starch with a longer fermentation time was difficult to retrograde.The hardness of the gel texture was decreased significantly from 50.11 g to 38.66 g after fermentation for 12 h.

The results show that bifidobacteria fermentation is an effective biological modification method of wheat starch for further applications.