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

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, <i>Lactococcus lactis lactis</i> subspecies 1.2472, <i>Streptococcus thermophilus</i> 1.2718, and thermostable <i>Lactobacillus rhamnosus</i> HCUL 1.1901–1912 were used to ferment rice flour for preparing rice bread. The characteristics of fermented...

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Bibliographic Details
Main Authors: Xinlai Dou, Xuyang Ren, Qiumei Zheng, Yinyuan He, Mingshou Lv, Linlin Liu, Ping Yang, Yanlin Hao, Fenglian Chen, Xiaozhi Tang
Format: Article
Language:English
Published: MDPI AG 2023-10-01
Series:Foods
Subjects:
lactic acid bacteria fermentation
rice bread
anti-staling
starch
japonica rice
Online Access:https://www.mdpi.com/2304-8158/12/20/3818

Internet

https://www.mdpi.com/2304-8158/12/20/3818

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