Improving Semi-Dried Brown Rice Noodle Quality via Mixed Fermentation of Lactobacillus and Yeast

被引：0

作者：

LUO Lijuan ^{[1
,2
]}

CHENG Zixuan ^{[1
]}

QIAO Fan ^{[1
]}

XIONG Gangping ^{[1
]}

LIU Jun ^{[1
]}

HUANG Qingming ^{[3
]}

LI Jiangtao ^{[1
]}

LIN Qinlu ^{[1
]}

LIU Chun ^{[1
]}

机构：

[1] National Engineering Research Center for Rice and Byproduct Deep Processing, School of Food Science and Engineering, Central South University of Forestry and Technology

[2] College of Food Science and Technology, Huazhong Agricultural University

[3] Hunan Zhunong Rice Industry

来源：

Rice Science | 2024年 / 31卷 / 05期

关键词：

D O I：

暂无

中图分类号：

TS210.4 [粮食加工工艺];

学科分类号：

摘要：

<正>To address the coarse texture and poor cooking quality of brown rice flour, we employed fermentation using lactobacillus and yeast in varying proportions. The fermented flour from early indica rice Pear 13 was then processed into semi-dried brown rice noodles.

引用

页码：489 / 498

页数：10

共 12 条

[1] Improving Semi-Dried Brown Rice Noodle Quality via Mixed Fermentation of Lactobacillus and Yeast
Luo, Lijuan
Cheng, Zixuan
Qiao, Fan
Xiong, Gangping
Liu, Jun
Huang, Qingming
Li, Jiangtao
Lin, Qinlu
Liu, Chun
RICE SCIENCE, 2024, 31 (05) : 489 - 493
[2] Enhancing cooking and eating quality of semi-dried brown rice noodles through Lactobacillus fermentation and moderate lysine addition
Luo, Lijuan
Xiong, Gangping
Wang, Qing
Xiang, Xiongzi
Long, Zhao
Huang, Zhengyu
Ding, Yuqin
Liu, Chun
FOOD CHEMISTRY-X, 2025, 26
[3] Effects of Lactobacillus plantarum Inoculum on the Fermentation Rate and Rice Noodle Quality
Geng, Dong-Hui
Liu, Lu
Zhou, Sumei
Sun, Xiaobin
Wang, Lili
Zhou, Xianrong
Tong, Li-Tao
JOURNAL OF OLEO SCIENCE, 2020, 69 (09) : 1031 - 1041
[4] Understanding the Changes in Quality of Semi-Dried Rice Noodles during Storage at Room Temperature
Xiao, Wen
Ding, Yuqin
Cheng, Ying
Xu, Sili
Lin, Lizhong
FOODS, 2022, 11 (14)
[5] Effect of superheated steam treatment on quality characteristics of whole wheat flour and storage stability of semi-dried whole wheat noodle
Guo, Xiao-Na
Wu, Shao-Hua
Zhu, Ke-Xue
FOOD CHEMISTRY, 2020, 322
[6] Effect of sodium bicarbonate on the physicochemical properties of fermented rice flour and quality characteristics of fermented semi-dried rice noodles
Xiao, Wen
Ding, Yuqin
Cheng, Ying
Xu, Sili
Lin, Lizhong
FRONTIERS IN NUTRITION, 2023, 10
[7] Improving the Quality of Frozen Fillets of Semi-Dried Gourami Fish (Trichogaster pectoralis) by Using Sorbitol and Citric Acid
Klinmalai, Phatthranit
Fong-in, Suwalee
Phongthai, Suphat
Klunklin, Warinporn
FOODS, 2021, 10 (11)
[8] Effect of Solid-State Fermentation by Lactobacillus plantarum on the Cooking Quality, Microstructure, and Physicochemical Properties of Brown Rice
Li, Yongfu
Cheng, Xin
Shi, Feng
Wang, Li
Li, Yanan
Chen, Zhengxing
STARCH-STARKE, 2019, 71 (3-4):
[9] Effect of pre-treated wheat bran on semi-dried whole wheat noodles for extending shelf-life and improving quality characteristics
Xu, Chen-Ya
Guo, Xiao-Na
Zhu, Ke-Xue
LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 146
[10] Improving the Brewing Flavor Quality of Maiqu Huangjiu by Enhanced Fermentation with Yeast Mixed-culture
Yuan, Yujie
Liang, Zihua
Hou, Siwen
Yang, Ziyi
Guo, Welling
Ai, Lianzhong
Ni, Li
Lü, Xucong
Journal of Chinese Institute of Food Science and Technology, 2024, 24 (12) : 178 - 192

← 1 2 →