Effect of Short Fermentation Times with <i>Lactobacillus paracasei</i> in Rheological, Physical and Chemical Composition Parameters in Cassava Dough and Biscuits
Dough fermentation with lactic acid bacteria has been extensively studied due to the associated health benefits and its effects on physical and rheology parameters in dough and bread. However, most of the studies rely on long fermentation times. The aim of this study is to evaluate the effect of sho...
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MDPI AG
2020-02-01
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| Online Access: | https://www.mdpi.com/2076-3417/10/4/1383 |
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| author | Samuel Longoria Juan Contreras Ruth Belmares Mario Cruz Mildred Flores |
| author_facet | Samuel Longoria Juan Contreras Ruth Belmares Mario Cruz Mildred Flores |
| author_sort | Samuel Longoria |
| collection | DOAJ |
| description | Dough fermentation with lactic acid bacteria has been extensively studied due to the associated health benefits and its effects on physical and rheology parameters in dough and bread. However, most of the studies rely on long fermentation times. The aim of this study is to evaluate the effect of short fermentation times (0 to 8 h) with <i>Lactobacillus paracasei</i> in rheology, physical and chemical properties on cassava dough and biscuits. Both storage modulus and loss modulus decreased as the fermentation times increased, down to 54,206.67 ± 13,348 and 17,453.89 ± 3691 Pa, respectively. Fermentation with <i>L. paracasei</i> influenced biscuit’s hardness and chemical properties, and gas cell sizes were increased notably. These results suggest that short fermentation times could be used to improve dough’s rheological characteristics. |
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| last_indexed | 2024-12-12T20:04:24Z |
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| spelling | doaj.art-fffc40519dc044b59be1d4b465d61a672022-12-22T00:13:41ZengMDPI AGApplied Sciences2076-34172020-02-01104138310.3390/app10041383app10041383Effect of Short Fermentation Times with <i>Lactobacillus paracasei</i> in Rheological, Physical and Chemical Composition Parameters in Cassava Dough and BiscuitsSamuel Longoria0Juan Contreras1Ruth Belmares2Mario Cruz3Mildred Flores4Departamento de Nutrición, Vicerrectoría de Ciencias de la Salud, Universidad de Monterrey, Avenida Morones Prieto 4500 Pte, C.P., San Pedro Garza García, Nuevo León 66238, MexicoDepartamento de Investigación en Alimentos, Facultad de Ciencias Químicas, Universidad Autónoma de Coahuila Blvd. V. Carranza e Ing. José Cárdenas sin numero, Col. República, C.P., Saltillo, Coahuila 25280, MexicoDepartamento de Investigación en Alimentos, Facultad de Ciencias Químicas, Universidad Autónoma de Coahuila Blvd. V. Carranza e Ing. José Cárdenas sin numero, Col. República, C.P., Saltillo, Coahuila 25280, MexicoDepartamento de Ciencia y Tecnología de Alimentos, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Col. Buena Ventura, C.P., Buenaventura, Coahuila 25315, MexicoDepartamento de Ciencia y Tecnología de Alimentos, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Col. Buena Ventura, C.P., Buenaventura, Coahuila 25315, MexicoDough fermentation with lactic acid bacteria has been extensively studied due to the associated health benefits and its effects on physical and rheology parameters in dough and bread. However, most of the studies rely on long fermentation times. The aim of this study is to evaluate the effect of short fermentation times (0 to 8 h) with <i>Lactobacillus paracasei</i> in rheology, physical and chemical properties on cassava dough and biscuits. Both storage modulus and loss modulus decreased as the fermentation times increased, down to 54,206.67 ± 13,348 and 17,453.89 ± 3691 Pa, respectively. Fermentation with <i>L. paracasei</i> influenced biscuit’s hardness and chemical properties, and gas cell sizes were increased notably. These results suggest that short fermentation times could be used to improve dough’s rheological characteristics.https://www.mdpi.com/2076-3417/10/4/1383gluten-freecassavafermentationstorage modulusloss modulus<i>lactobacillus paracasei</i> |
| spellingShingle | Samuel Longoria Juan Contreras Ruth Belmares Mario Cruz Mildred Flores Effect of Short Fermentation Times with <i>Lactobacillus paracasei</i> in Rheological, Physical and Chemical Composition Parameters in Cassava Dough and Biscuits Applied Sciences gluten-free cassava fermentation storage modulus loss modulus <i>lactobacillus paracasei</i> |
| title | Effect of Short Fermentation Times with <i>Lactobacillus paracasei</i> in Rheological, Physical and Chemical Composition Parameters in Cassava Dough and Biscuits |
| title_full | Effect of Short Fermentation Times with <i>Lactobacillus paracasei</i> in Rheological, Physical and Chemical Composition Parameters in Cassava Dough and Biscuits |
| title_fullStr | Effect of Short Fermentation Times with <i>Lactobacillus paracasei</i> in Rheological, Physical and Chemical Composition Parameters in Cassava Dough and Biscuits |
| title_full_unstemmed | Effect of Short Fermentation Times with <i>Lactobacillus paracasei</i> in Rheological, Physical and Chemical Composition Parameters in Cassava Dough and Biscuits |
| title_short | Effect of Short Fermentation Times with <i>Lactobacillus paracasei</i> in Rheological, Physical and Chemical Composition Parameters in Cassava Dough and Biscuits |
| title_sort | effect of short fermentation times with i lactobacillus paracasei i in rheological physical and chemical composition parameters in cassava dough and biscuits |
| topic | gluten-free cassava fermentation storage modulus loss modulus <i>lactobacillus paracasei</i> |
| url | https://www.mdpi.com/2076-3417/10/4/1383 |
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