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.
Bibliographical noteFunding Information:
This research was funded by the Mexican Consejo Nacional de Ciencia y Tecnología through a graduate studies scholarship. S.L.-G. would like to thank every mentor and colleague at Universidad Autónoma de Coahuila.
© 2020 by the author. Licensee MDPI, Basel, Switzerland.
All Science Journal Classification (ASJC) codes
- Materials Science(all)
- Process Chemistry and Technology
- Computer Science Applications
- Fluid Flow and Transfer Processes