Formation and characterization of the gas–solid phase in rice cake fermented with Brettanomyces (ZSM‐001) and Lactobacillus (ZSM‐002)

Abstract

AbstractThe formation and characteristics of the gas–solid phase in rice cakes fermented with Brettanomyces custersii (ZSM‐001) and Lactobacillus plantarum (ZSM‐002) were investigated. The morphological structure and microstructure of fermented rice cakes were observed with a LIDE 210 scanner and a confocal laser scanning microscope respectively. The results showed that the number of holes significantly increased through the whole phase, whereas the average pore size initially decreased significantly, and then increased during 8–12 hr. In addition, differences in pressure and temperature promoted the combination of bubbles, resulting in the appearance of radial morphological structures during the steaming process. This study found that the main ingredients were linked to the morphological structure and microstructural characteristics of fermented rice cake, further influencing the texture. The content of soluble protein and water at 12 hr were 2.66 mg/g and 50.76%, and the amount of reduce sugar at 8 hr was 46.45 mg/g. These maximums could contribute to the formation of more holes with smaller size, and improve the pliable and viscoelastic texture (i.e., 596.73 g of hardness, 0.97 of elasticity, and 0.78 of viscosity). Overall, this work may provide a theoretical basis for the quality control of fermented rice cake.Practical ApplicationsA high content of soluble protein and moisture in the rice paste could promote the formation of the film, wrapping of bubbles and development of dense holes. More and smaller bubbles could generate a uniform continuous solid matrix, resulting in the ideal textural parameters of fermented rice cake (low hardness, high elasticity, and high viscosity). This work may provide a theoretical basis for the quality control of fermented rice cake through an improved understanding of the gas–solid phase formation.