Combined Effects of Lactic Acid Bacteria Fermentation and Physical Milling on Physicochemical Properties of Glutinous Rice Flour and Texture of Glutinous Dumplings.

ABSTRACT: This study investigated the combined effects of lactic acid bacteria (LAB) fermentation and different milling methods (wet, semi-dry, and dry) on the physicochemical properties of glutinous rice flour (GRF) and the texture of the final product. A systematic analysis of rice samples treated with three LAB strains (Lactiplantibacillus plantarum CGMCC 1.12974, Limosilactobacillus fermentum CICC 22704, and Lactobacillus acidophilus CICC 22162) revealed that fermentation pretreatment created favorable conditions for subsequent physical milling by degrading the protein network and modifying the starch structure. The results demonstrated that fermentation combined with dry or semi-dry milling significantly improved the whiteness of GRF and the contents of γ-aminobutyric acid

SUBMITTER: Zhang J 

PROVIDER: S-EPMC12651270 | biostudies-literature | 2025 Nov

REPOSITORIES: biostudies-literature