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Article Abstract
This study investigated the effects of subsp. 1.2472 (L)-, 1.2718 (S)-, and thermostable HCUL 1.1901-1912 (T)-fermented rice flour with inoculum levels of 3-11% (/) on rice bread staling. Optimal staling resistance was achieved, as follows: 9% L-fermented rice bread (LRB), 7% T-fermented rice bread (TRB), and 5% S-fermented rice bread (SRB). Lactic acid bacteria-fermented rice flour significantly enhanced hydration properties. LF-NMR analysis revealed that T (strongly bound water) and T (weakly bound water) relaxation times decreased, while T (free water) increased with prolonged storage. Fermented-rice-flour groups had significantly more strongly bound water than the control group on 7 d. The optimized formulations exhibited exceptional volumetric stability with specific volume change rates of 17.63% (LRB), 17.60% (TRB), and 19.58% (SRB), coupled with maximal porosities of 10.34%, 9.05%, and 9.41%, respectively. This study provides a theoretical foundation for improving rice bread's anti-staling properties.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC12346679 | PMC |
| http://dx.doi.org/10.3390/foods14152674 | DOI Listing |
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