Abstract
In the current study, the impact of fermentation and freezing/thawing treatment on corn flour was studied. Fermentation revealed an increase (12%) in amylose content, while freezing reflected a loss of amylose. The results of scanning electron microscope (SEM) revealed more grooves, indentations, and the irregular shape of particles. Rapid Visco Analyzer (RVA) exhibited different pasting behavior on the dough. The molecular structure had similar profiles but showed several discernible absorbance at the different wavelengths. Differential scanning calorimetry (DSC) showed an increase in melting temperature range due to fermentation and freezing/thawing treatment attributed to more heterogeneous morphology. Overall, the results of this research showed the insight alterations that induce the changes in corn flour leading to improvement in some properties and it may enhance the acquaintance about the upright revolution in the profile of corn dough and its potential usage in industry and homes.
Highlights
Corn is considered to be the third most grown crop in the world, but most of the crop is transformed into fodder or ethyl alcohol and approximately only 5% is directly consumed by humans (Yang, Hui, Qiang, & Hua, 2017)
The objective of the present study was to characterize the changes in rheology, texture, morphology, structure, and thermal properties of fermented and unfermented corn dough with respect to multiple freezing/thawing cycles
Yeast fermentation results in significantly decreased pasting parameters such as peak viscosity (PV), breakdown, pasting temperature (PT), final viscosity (FV), and setback. This could be due to the macromolecule degradation such as starch, which significantly decreased during the process
Summary
Corn is considered to be the third most grown crop in the world, but most of the crop is transformed into fodder or ethyl alcohol and approximately only 5% is directly consumed by humans (Yang, Hui, Qiang, & Hua, 2017). The objective of modification is to enable the limited use of corn in the wide domain of applications. Chemical, physical, and enzymatic modifications are widely used, but chemicals could be considered as hazardous in foodstuffs and it worsens the taste as well. The chemical modifications mainly comprise silylation, esterification, carbamation, and hydrolysis. Physical modification such as extrusion and ultrafine technology is more reliable but expensive. Biotechnological modification of corn flour such as enzymolysis and fermentation is of keen interest due to high specificity and improved applicability. Fermentation of cereals with yeast and lactic acid bacteria has been reported to purge the negative effects of the bran and improve texture, flavor, and structure of whole wheat and rye bread (Katina et al, 2005)
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