Effects of LAB fermentation on physical properties of oat flour and its suitability for noodle making.

摘要

Flour was obtained from oats fermented with lactic acid bacteria (LAB) to study the effect of fermentation on physical properties and the suitability of fermented oats for use in starch noodle production. Results showed that fermented samples had a significantly lower pH than control samples. Gel strength and amylose content initially increased and then decreased (P < 0.05) with fermentation time. Peak viscosity, breakdown, final viscosity and setback value decreased with fermentation time. Fermented noodles showed a higher hardness and springiness. In particular, Lactobacillus plantarum (LP) induced the highest springiness, cohesiveness, gumminess, chewiness and resilience over 12 h of fermentation. Cooking quality evaluation indicated that fermentation improved the quality of oat starch noodles. Fermented oats resulted in noodles with low cooking loss and higher cooking wt. compared to noodles made from fresh flour. Use of LP for 12 h of fermentation time yielded noodles of the best quality.