Preparation of lactic acid bacteria compound starter cultures based on pasting properties and its improvement of glutinous rice flour and dough

The effects of 5 lactic acid bacteria(LAB)fermentation on the pasting properties of glutinous rice flour were compared,and suitable fermentation strains were selected based on the changes of viscosity,setback value,and breakdown value to prepare LAB compound starter cultures.The results revealed that Latilactobacillus sakei HSD004 and Lacticaseibacillus rhamnosus HSD005 had apparent advantages in increasing the viscosity and reducing the setback and breakdown values of glutinous rice flour.In particular,the compound starter created using the two abovementioned LAB in the ratio of 3:1 had better performance than that using a single LAB in improving the pasting properties and increasing the water and oil absorption capacity of glutinous rice flour.Moreover,the gelatinization enthalpy of the fermented samples increased significantly.For frozen glutinous rice dough stored for 28 days,the viscoelasticity of frozen dough prepared by compound starter was better than that of control dough,and the freezable water content was lower than that of control dough.These results indicate that compound LAB fermentation is a promising technology in the glutinous rice-based food processing industry,which has significance for its application.

Effect of Glutinous Rice Flour on Mechanical Properties and Microstructure of Cement-based Materials

The mechanism of glutinous rice flour,a kind of natural admixture,on the hydration process,setting time,and microstructure of the Portland cement was investigated.The experimental results show that the glutinous rice flour has an obvious setting retarding effect on cement pastes.The optimal dosage of the glutinous rice flour is 3wt%.In this case,the initial and final setting time of the paste are delayed by 140 and185 min,respectively.The flexural and compressive strengths of the hardened paste are increased by 0.35%and 0.07%after 56 d of curing.The glutinous rice flour hinders the mineral dissolution process and decreases the concentration of calcium ion at the initial stage of hydration due to the complexation effect,thereby hindering the nucleation and growth of CH and C-S-H phases and prolonging the hydration process.However,C-S-H phases combine with the glutinous rice flour to contribute the bonding effect together,which compacts the microstructure of hardened cement pastes at the later hydration stage of cement pastes.Thus,in-depth investigation on the utilization of glutinous rice flour as the admixture for the Portland cement is expected to be meaningful for the control of hydration exothermic rate and setting time.