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

[11] Co-culture submerged fermentation by lactobacillus and yeast more effectively improved the profiles and bioaccessibility of phenolics in extruded brown rice than single-culture fermentation
Khan, Sher Ali
Zhang, Mingwei
Liu, Lei
Dong, Lihong
Ma, Yongxuan
Wei, Zhencheng
Chi, Jianwei
Zhang, Ruifen
FOOD CHEMISTRY, 2020, 326 (326)
[12] Effects of graded levels of liquid brewer's yeast on chemical composition and fermentation quality in cassava pulp and rice straw-based total mixed ration silage
Kamphayae, Sukanya
Kumagai, Hajime
Bureenok, Smerjai
Narmseelee, Ramphrai
Butcha, Patima
ANIMAL SCIENCE JOURNAL, 2017, 88 (04) : 618 - 624

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