Effect of Short Fermentation Times with Lactobacillus paracasei in Rheological, Physical and Chemical Composition Parameters in Cassava Dough and Biscuits
Source abstract
Abstract
Dough fermentation with lactic acid bacteria has been extensively studied due to the associated health benefits and its effects on physical and rheology parameters in dough and bread. However, most of the studies rely on long fermentation times. The aim of this study is to evaluate the effect of short fermentation times (0 to 8 h) with Lactobacillus paracasei in rheology, physical and chemical properties on cassava dough and biscuits. Both storage modulus and loss modulus decreased as the fermentation times increased, down to 54,206.67 ± 13,348 and 17,453.89 ± 3691 Pa, respectively. Fermentation with L. paracasei influenced biscuit’s hardness and chemical properties, and gas cell sizes were increased notably. These results suggest that short fermentation times could be used to improve dough’s rheological characteristics.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Food composition and properties · Cassava research and cyanide · Animal Nutrition and Physiology
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Departamento de Nutrición, Vicerrectoría de Ciencias de la Salud, Universidad de Monterrey, Avenida Morones Prieto 4500 Pte, C.P., San Pedro Garza García, Nuevo León 66238, Mexico
Departamento de Investigación en Alimentos, Facultad de Ciencias Químicas, Universidad Autónoma de Coahuila Blvd. V. Carranza e Ing. José Cárdenas sin numero, Col. República, C.P., Saltillo, Coahuila 25280, Mexico
Departamento de Ciencia y Tecnología de Alimentos, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Col. Buena Ventura, C.P., Buenaventura, Coahuila 25315, Mexico
Funding
CONSEJO NACIONAL DE CIENCIA Y TECNOLOGIA (CONACYT - México)
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