The influence of cooperative fermentation on the structure, crystallinity, and rheological properties of buckwheat starch

The influence of cooperative fermentation on the structure, crystallinity, and rheological properties of buckwheat starch

The effects of co-fermentation of yeast and Lactiplantibacillus plantarum 104 on buckwheat starch physical properties were investigated by various analytical techniques. To investigate the regulations of starch modification during fermentation and to provide a foundation for improving the performanc...

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Bibliographic Details
Main Authors: Xia Li, Shanshan Wei, Zixin Gao, Ruixue Zhao, Zhanpeng Wang, Yuling Fan, Linlin Cui, Yuhua Wang
Format: Article
Language:English
Published: Elsevier 2024-01-01
Series:Current Research in Food Science
Subjects:
Lactic acid bacteria
Amylose content
Physical properties
Buckwheat starch
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927123002381

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