鼠李糖乳杆菌发酵对玉米粉、玉米面团理化特性及发糕品质的影响

以鼠李糖乳杆菌发酵玉米粉为研究对象，分析发酵对玉米粉及面团的理化特性、加工性能的影响。结果显示，接种鼠李糖乳杆菌发酵的玉米粉水结合力下降11.52%，糊化焓值升高23.68%，玉米面团的产气总量增加42.93%，气体保留系数提高5.88%。与对照相比，鼠李糖乳杆菌发酵48 h的玉米粉，损耗模量（G”）和储能模量（G’）均提高，弹性增强趋势更明显，损耗角正切值（tanδ）减小；所制玉米发糕的比容达2.63，增加11.55%，气孔增大58.85%，呈现良好的膨胀性能；鼠李糖乳杆菌发酵处理使玉米发糕的硬度增大、咀嚼性增强、弹性改善。研究结果为益生菌在无麸质主食品质改良方面提供实验参考。

Effects of Lactobacillus rhamnosus Fermentation on the Physicochemical Properties of Corn Flour and Corn Dough and the Quality of Steamed Sponge Cake

In this paper, the effect of Lactobacillus rhamnosus fermentation on the physicochemical and processing properties of corn four and corn dough was investigated. We also examined the effect on the quality of steamed sponge cake. The results showed that L. rhamnosus fermentation reduced the water-binding capacity of corn flour by 11.52%, and increased the gelatinization enthalpy change by 23.68%, the total gas production of corn dough by 42.93%, and the gas retention coefficient by 5.88%. Compared to the control, the 48 h fermented corn flour increased loss modulus (G”) and storage modulus (G’), obviously improved elasticity, and decreased loss tangent value (tanδ); the specific volume of the resulting steamed sponge cake was 2.63, increasing by 11.55% compared to the control, and the size of bubbles in it increased by 58.85%, showing good swelling performance. L. rhamnosus fermentation increased the hardness, and improved the springiness and chewiness of steamed sponge cake. These results can provide experimental data for the application of probiotics in the quality improvement of gluten-free staple food.