Abstract
[Objective] This experiment aims to modify extruded whole corn flour through lactic acid bacteria fermentation to investigate its impact on the processing properties of dough. [Methods] Single-factor experiments are conducted using fermentation temperature, fermentation time, and inoculation amount of lactic acid bacteria as key variables. Response surface methodology is employed to optimize the fermentation conditions. After optimization, the modified extruded whole corn flour is blended with unmodified extruded whole corn flour in varying proportions, and its effects on the texture properties of the dough and cooking loss are investigated. [Results] Under the conditions of a lactic acid bacteria suspension concentration of 3×107 CFU/mL, a fermentation time of 18 h, and a fermentation temperature of 39 ℃, the texture and cooking properties of the dough reach their optimal state when modified whole corn flour and unmodified whole corn flour are blended at a ratio of 6:4. At this point, the hardness of the fermented whole corn flour dough is minimized, measuring only 7.63 N. [Conclusion] Lactic acid bacteria fermentation can effectively enhance the processing properties of extruded whole corn flour and optimize its dough texture and cooking properties.
Publication Date
1-23-2026
First Page
145
Last Page
152
DOI
10.13652/j.spjx.1003.5788.2025.80690
Recommended Citation
Ji, LIU; Hongyan, ZHANG; Qiyuan, ZHAO; Jian, REN; and Qiang, DONG
(2026)
"Effects of lactic acid bacteria fermentation modification on the processing properties of whole grain corn flour,"
Food and Machinery: Vol. 42:
Iss.
1, Article 19.
DOI: 10.13652/j.spjx.1003.5788.2025.80690
Available at:
https://www.ifoodmm.cn/journal/vol42/iss1/19
References
[1] 焦子昂.黑龙江省玉米产业发展状况分析 [D].哈尔滨:东北农业大学,2021:1-7.JIAO Z A.Analysis of corn industry development status in Heilongjiang Province [D].Harbin:Northeast Agricultural University,2021:1-7.
[2] 赵海波,孙纯锐,邱洪伟,等.蛋白质对淀粉的影响及其复合体系应用研究进展 [J].食品与机械,2023,39(4):191-197.ZHAO H B,SUN C R,QIU H W,et al.Research progress on the influence of protein on physicochemical properties,microstructures and digestive properties of starch and its application [J].Food & Machinery,2023,39(4):191-197.
[3] 刘安琪,常世敏,李京芳,等.改性谷物麸皮品质特性及其在面制品中的应用研究进展 [J].食品与机械,2025,41(4):222-229.LIU A Q,CHANG S M,LI J F,et al.Progress on quality characteristics of modified grain bran and its application in flour products [J].Food & Machinery,2025,41(4):222-229.
[4] 吴卓昊,宋春丽,董强,等.三种改性方式对全谷物玉米粉营养成分及加工特性的影响 [J].食品与发酵工业,2024,50(18):186-193.WU Z H,SONG C L,DONG Q,et al.Effects of three modification methods on nutritional components and processing properties of prepared whole-grain corn flour [J].Food and Fermentation Industries,2024,50(18):186-193.
[5] 吴凤凤,黄晓倩,王乃娟,等.谷氨酰胺转氨酶对新鲜及冷冻玉米面团品质特性的影响 [J].中国粮油学报,2025,40(2):68-75.WU F F,HUANG X Q,WANG N J,et al.Effects of transglutaminase on quality characteristics of fresh and frozen corn dough [J].Journal of the Chinese Cereals and Oils Association,2025,40(2):68-75.
[6] 任元元,李宇航,孟资宽,等.酿酒酵母菌发酵对空心面品质的影响 [J].食品与发酵工业,2023,49(7):264-269.REN Y Y,LI Y H,MENG Z K,et al.Effect of Saccharomyces cerevisiae fermentation on the quality of hollow noodles [J].Food and Fermentation Industries,2023,49(7):264-269.
[7] 衣宁,宋斌,王一然,等.酵母菌与乳酸菌协同发酵对玉米面糊理化性质及其发糕品质的影响 [J].食品科学,2024,45(15):77-84.YI N,SONG B,WANG Y R,et al.Effect of co-fermentation with yeast and lactic acid bacteria on physicochemical properties of cornmeal batter and steamed sponge cake quality[J].Food Science,2024,45(15):77-84.
[8] CUAMATZIN-GARCÍA L,RODRÍGUEZ-RUGARCÍA P,EL-KASSIS E G,et al.Traditional fermented foods and beverages from around the world and their health benefits [J].Microorganisms,2022,10(6):1 151.
[9] 陈亚蓝,陈顺心,侯贺丽,等.微生物固态发酵芡实工艺优化及抗氧化活性分析 [J].食品与机械,2025,41(11):152-159.CHEN Y L,CHEN S X,HOU H L,et al.Process optimization for microbial solid-state fermentation of Euryale ferox and antioxidant activity analysis [J].Food & Machinery,2025,41(11):152-159.
[10] KRISTANTI D,RATNAWATI L.Physicochemical and functional properties of fermented adlay (Coix lacryma jobi-L ) flour [J].IOP Conference Series:Earth and Environmental Science,2022,1 024(1):012026.
[11] ALI KHAN S,ZHANG M W,LIU L,et al.Co-culture submerged fermentation by Lactobacillus and Yeast more effectively improved the profiles and bioaccessibility of phenolics in extruded brown rice than single-culture fermentation [J].Food Chemistry,2020,326:126985.
[12] 郝越.乳酸菌发酵改性蜡质玉米及其应用 [D].哈尔滨:哈尔滨商业大学,2021:45.HAO Y.Lactic acid bacteria fermented modified waxy corn and its application [D].Harbin:Harbin University of Commerce,2021:45.
[13] 李少辉,生庆海,赵巍,等.不同粒径小米粉对面团流变特性及馒头质构特性的影响 [J].食品科学,2022,43(16):98-106.LI S H,SHENG Q H,ZHAO W,et al.Effect of foxtail millet flours with different particle sizes on rheological properties of dough and texture characteristics of steamed bread [J].Food Science,2022,43(16):98-106.
[14] 冯文翰,严军辉,张影全,等.生鲜面条水分状态与产品质量特性关系研究 [J].麦类作物学报,2025,45(6):764-773.FENG W H,YAN J H,ZHANG Y Q,et al.Study on the relationship between water state and product quality characteristics of fresh noodles [J].Journal of Triticeae Crops,2025,45(6):764-773.
[15] 闫文芳,李文钊,代任任,等.改性蛋清粉对面条品质的影响[J].食品科学,2021,42(22):70-76.YAN W F,LI W Z,DAI R R,et al.Effect of modified egg white powder on noodle quality [J].Food Science,2021,42(22):70-76.
[16] YAN X D,MCCLEMENTS D J,LUO S J,et al.A review of the effects of fermentation on the structure,properties,and application of cereal starch in foods [J].Critical Reviews in Food Science and Nutrition,2025,65(12):2 323-2 342.
[17] 李利民,赵贵婷,尚加英,等.发酵对淀粉及淀粉基食品品质改善研究进展 [J].中国粮油学报,2025,40(5):215-222.LI L M,ZHAO G T,SHANG J Y,et al.Research progress on the improvement of starch and starch-based food quality by fermentation [J].Journal of the Chinese Cereals and Oils Association,2025,40(5):215-222.
[18] 赵依迪.植物乳杆菌 HH-LP 56发酵改性玉米粉质构特性的机理研究及应用 [D].沈阳:沈阳农业大学,2024:34-41.ZHAO Y D.Study on mechanism and application of fermentation modified corn meal by Lactobacillus plantarum HH-LP 56[D].Shenyang:Shenyang Agricultural University,2024:34-41.
[19] 胡畔,杨萍,郭天时.植物乳杆菌与米根霉混合固态发酵改善玉米粉理化加工特性 [J].食品与发酵工业,2020,46(7):161-166.HU P,YANG P,GUO T S.Change in physicochemical and processing properties of maize flour after solid fermentation with Lactobacillus plantarum and Rhizopus oryzae [J].Food and Fermentation Industries,2020,46(7):161-166.
[20] 步李卿.乳酸菌发酵玉米工艺条件优化及其对营养价值和发酵品质影响的研究 [D].烟台:烟台大学,2021:13.BU L Q.Optimization of fermentation conditions of corn by lactic acid bacteria and its effect on nutritional value and fermentation quality [D].Yantai:Yantai University,2021:13.
[21] SHAO D L,ZHANG J G,SHAO T T,et al.Modification of structure,pasting,and in vitro digestion properties of glutinous rice starch by different lactic acid bacteria fermentation [J].Foods,2025,14(3):367.
[22] 马蕾,梁建芬.不同发酵处理对玉米粉加工特性及淀粉粒结构的影响 [J].农业工程学报,2022,38(14):303-311.MA L,LIANG J F.Effects of different fermentation treatments on the processing characteristics of maize flour and starch granules structure [J].Transactions of the Chinese Society of Agricultural Engineering,2022,38(14):303-311.
[23] ZHANG K Y,LIU S B,LIANG S N,et al.Exopolysaccharides of lactic acid bacteria:structure,biological activity,structure-activity relationship,and application in the food industry:a review [J].International Journal of Biological Macromolecules,2024,257:128733.
[24] 邹奇波,程新,陈诚,等.混菌发酵酸面团对全麦面包风味与烘焙特性的影响 [J].食品与机械,2020,36(4):32-39.ZOU Q B,CHENG X,CHEN C,et al.Effects on flavor and baking characteristics of whole wheat bread by fermented sourdough with the mixed culture [J].Food & Machinery,2020,36(4):32-39.
[25] 原玉雪,韩赫,王志鹏,等.玉米破碎度与发酵条件对玉米全粉 发 酵 及 产 品 加 工 特 性 的 影 响 [J].食 品 研 究 与 开 发,2024,45(21):42-48.YUAN Y X,HAN H,WANG Z P,et al.Effects of crushing degrees and fermentation conditions on fermentation and processing characteristics of corn flour [J].Food Research and Development,2024,45(21):42-48.
[26] SUN L,SUN X Y,DU Y F,et al.Effect of the starch structure fermented by Lactobacillus plantarum LB- 1 and yeast on rheological and thermomechanical characteristics of dough [J].Food Chemistry,2022,369:130877.
[27] 张淑仪,许祥,张林华,等.高直链玉米淀粉添加对挤压荞麦面条结构、蒸煮品质及消化特性的影响 [J].食品科学,2023,44(6):116-124.ZHANG S Y,XU X,ZHANG L H,et al.Effect of high amylose corn starch on the structure,cooking quality and starch digestibility of extruded buckwheat noodles [J].Food Science,2023,44(6):116-124.
[28] 杨芝.微波改性玉米粉及玉米面条品质研究 [D].郑州:河南工业大学,2022:36-37.YANG Z.Study on the quality of microwave modified corn flour and corn noodles [D].Zhengzhou:Henan University of Technology,2022:36-37.
[29] 李佳豪.乳酸菌发酵改性燕麦粉对面团特性及馒头品质的影响研究 [D].郑州:河南工业大学,2024:42.LI J H.Study on the effect of modified oat flour fermented by lactic acid bacteria on dough characteristics and steamed bread quality [D].Zhengzhou:Henan University of Technology,2024:42.
[30] 武思奇,原玉雪,宋春丽,等.复合改性玉米全粉面糊流变学特 性 及 对 戚 风 蛋 糕 品 质 影 响 [J].食 品 与 发 酵 工 业,2025,51(11):299-306.WU S Q,YUAN Y X,SONG C L,et al.Rheological properties of compound modified corn flour batter and its influence on the quality of the prepared chiffon cake [J].Food and Fermentation Industries,2025,51(11):299-306.
[31] 韩翠萍,段佳玉,曹晨,等.发酵方式对玉米粉品质和风味特性的影响 [J].食品科学,2023,44(4):171-176.HAN C P,DUAN J Y,CAO C,et al.Effect of fermentation method on quality and flavor characteristics of maize flour [J].Food Science,2023,44(4):171-176.
