Abstract
A synergistic fermentation system was constructed using single strains of Lactobacillus plantarum and Saccharomyces cerevisiae cultured separately; wheat starches containing different wheat bran dietary fiber (WBDF) levels (0, 3, 6, 9 & 12%) were fermented in this system. The thermal properties of materials were measured by differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), and rapid viscosity analysis (RVA). The results showed that WBDF may alter the thermal behavior of starch by forming hydrogen bonds with the leached starch chains and limit the available water of starch. The viscosity properties (peak, trough, and final viscosity) and setback decreased, and they were negatively correlated with the WBDF levels. In addition, dynamic rheological measurements showed that the addition of WBDF significantly enhanced the elasticity of fermented starch gels while slightly improving the mechanical strength, and 6% level of WBDF had the largest contribution. This study provides some data for the production of high dietary fiber fermented flour products, both common and gluten-free.
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