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Enzymatic pretreatment and lactic fermentation of wheat flour suspension at a high solid content
Author(s) -
Gallo Marianna,
Passannanti Francesca,
Schioppa Concetta,
Montella Salvatore,
Colucci Cante Rosa,
Nigro Federica,
Budelli Andrea,
Nigro Roberto
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15299
Subject(s) - fermentation , food science , lactobacillus paracasei , chemistry , amylase , starch , lactic acid , hydrolysis , suspension (topology) , solid state fermentation , lactobacillus , enzyme , mathematics , biochemistry , bacteria , biology , homotopy , pure mathematics , genetics
Cereals are becoming interesting substrates to be fermented to obtain new functional foods. For this reason, an enzymatic pretreatment of a wheat flour suspension using amylase was investigated in order to guarantee the feasibility to ferment a cereal‐based substrate at a solid content higher than that used in past experimentations. Trials with and without amylase pretreatment, using a 52% w/v wheat flour water suspension, were carried out to evaluate the fermentation feasibility; mixing tests with a food dye were performed to verify the suspension homogeneity. The pretreated suspension, whose starch was hydrolyzed for about 80% by α‐amylase, was then fermented (37°C, 24h) by Lactobacillus paracasei CBA‐L74. Starting from pH value 5.75, microbial concentration 1.89 × 10 6 CFU/ml and lactic acid 0 mg/L, final values of 3.93, 3 × 10 8 CFU/ml and 6,251 mg/L were found after 24 hr of fermentation. The untreated suspension went to gelation and was impossible to ferment because its consistency was like a dough and the mixing system was not suitable to ensure mixing. Practical applications The aim of the present study was the handling and the fermentation of cereal‐based substrate at high solid content (52% w/v), through a preliminary amylase pretreatment. The fermentation of such a solid content could guarantee the production of a greater quantity of solid fermented matrix and this could considerably reduce drying times with greater productivity at a low cost.