The effects of co-fermentation of yeast and 104 on buckwheat starch physical properties were investigated by various analytical techniques. To investigate the regulations of starch modification during fermentation and to provide a foundation for improving the performance of modified properties of buckwheat starch food. The pasting properties were decreased by co-fermentation also resulted in a reduction in the relative crystallinity. Scanning electron microscopy (SEM) demonstrated that more holes and a relatively rough granule surface were seen in the co-fermentation group. Fourier transform-infrared spectroscopy (FT-IR) results suggested that co-fermentation fermentation decreased the degree of short-range order (DO) and degree of the double helix (DD). The results demonstrated that co-fermentation altered these properties more rapidly than spontaneous fermentation. In conclusion, 104 could be used for buckwheat fermentation to improve food quality.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10797143 | PMC |
| http://dx.doi.org/10.1016/j.crfs.2023.100670 | DOI Listing |
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