Effect of natural fermentation on the structure and physicochemical properties of wheat starch

Zhao, Tong; Li, Xiaoping; Zhu, Ruizhen; Ma, Zhen; Liu, Liu; Wang, Xiaolong; Hu, Xinzhong

doi:10.1016/j.carbpol.2019.04.061

Cited by 101 publications

(56 citation statements)

References 28 publications

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“…The reduction in TV, FV, BD, and SB of FBP may be attributable to the higher α-amylase activity; the starch grains tend to lose resistance to swelling, and thus, the viscosity declines ( 39 ). Similar observations were reported that the fermentation significantly decreased the pasting properties by Al-Ansi et al ( 40 ) and Zhao et al ( 41 ).…”

Section: Resultssupporting

confidence: 89%

Effect of Extrusion or Fermentation on Physicochemical and Digestive Properties of Barley Powder

et al. 2022

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In this work, the effect of extrusion and fermentation on the physicochemical and digestive properties of barley powder was studied. The results showed that the contents of phenolics, β-glucan, protein, and lipid decreased after extrusion. The contents of nutrients (except lipid) increased after fermentation. Both extrusion and fermentation of barley can lead to the darkening of the color and effectively optimize the palatability by reducing the viscosity. In vitro digestion of starch showed that the content of as rapidly digestible starch increased after extrusion and fermentation. The contents of ferulic acid, 2-hydroxybenzoic acid, and caffeic acid decreased after extrusion, while the contents of chlorogenic acid, p-coumaric acid, and ferulic acid increased after fermentation. Basically, the content of all the phenolic showed an increasing trend after digestion. The antioxidant activity decreased after extrusion and increased after fermentation. Therefore, the nutritional composition and properties of barley powder were changed under the two processing methods.

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Section: Resultssupporting

confidence: 89%

Effect of Extrusion or Fermentation on Physicochemical and Digestive Properties of Barley Powder

et al. 2022

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“…Notwithstanding that natural fermentation of whole maize grain affects the pasting properties of the fermented Ogi by increasing the viscosity and setback with either fermentation or souring time [37,40,42], the effect of natural fermentation on isolated starch from different plant sources was opposite reported [57,[62][63][64]. Natural fermentation on isolated starch decreased peak viscosity and final viscosity on waxy maize, wheat, and cassava starches [62][63][64].…”

Section: Discussionmentioning

confidence: 99%

Steeping of Biofortified Orange Maize Genotypes for Ogi Production Modifies Pasting Properties and Carotenoid Stability

et al. 2019

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Biofortified orange maize open-pollinated varieties and hybrids with higher provitamin A carotenoids (pVACs) have been released in sub-Saharan Africa and will be introduced throughout the local food systems. This study assessed the impact of steeping, a traditional processing method, on retention of carotenoids and starch pasting properties of porridges made from select biofortified maize genotypes. Steeping had a modest effect (<9% loss) on total carotenoid stability during relatively shorter steeping periods (<72 h). However, more extended steeping periods (up to 120 h) had a detrimental effect on total carotenoid recovery (61% loss). Xanthophylls showed greater stability (82% retention) compared to carotenes (30% retention) during subsequent wet cooking of fermented flours. Interestingly, steeping of maize did modify pasting properties, with peak viscosities increasing from 24–72 h of steeping potentially impacting cooking stability. These results suggest that steeping can impact carotenoid retention and potentially optimal steeping times would be 24–72 h for acceptable carotenoid retention.

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“…In addition, amylose in starch granules dissolved in the dough sample after gelatinisation, caused the enhancement of the peak at 20°probably (Cheetham & Tao, 1998). With the increase of fermentation time, the peak at 15°and 23°appeared to be weakened, which may be due to the effect of dough fermentation on the interaction of amylopectin and amylose chains (Zhao et al, 2019). In addition, the rearrangement of crystalline regions of starch granules could be related to water molecules content and mobility (Gonz alez et al, 2021).…”

Section: X-ray Diffractionmentioning

confidence: 98%

Characteristics of scalded dough fermented by co‐cultures of Saccharomyces cerevisiae Y10, Wickerhamomyces anomalus Y13 and Torulaspora delbrueckii Y22

Zhou

2021

Int J of Food Sci Tech

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Scalding process could change properties of dough. Co-culture of yeasts could improve the quality of product. In this study, characteristics of scalded dough with co-cultures of Saccharomyces cerevisiae Y10, Wickerhamomyces anomalus Y13 and Torulaspora delbrueckii Y22 were investigated. Most starch granules lost shape and crystal pattern after scalding, meanwhile, gluten network had become weak, suggesting the gelatinisation of starch and damage of gluten protein. After fermentation, Y13 and Y22 cell populations increased rapidly. However, the cell number of Y10 decreased from 6.91 Lg CFU per gram dough to 5.42 Lg CFU per gram dough. Gluten protein aggregated into chunks after 8 h of fermentation, meanwhile, the water molecules in dough were bound more tightly. These results indicated that scalded dough provide a unique environment for the growth of yeasts, and further affect the characteristics of dough during fermentation.

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Effect of natural fermentation on the structure and physicochemical properties of wheat starch

Cited by 101 publications

References 28 publications

Effect of Extrusion or Fermentation on Physicochemical and Digestive Properties of Barley Powder

Effect of Extrusion or Fermentation on Physicochemical and Digestive Properties of Barley Powder

Steeping of Biofortified Orange Maize Genotypes for Ogi Production Modifies Pasting Properties and Carotenoid Stability

Characteristics of scalded dough fermented by co‐cultures of Saccharomyces cerevisiae Y10, Wickerhamomyces anomalus Y13 and Torulaspora delbrueckii Y22

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