Effect of Co-fermentation with Yeast and Lactic Acid Bacteria on Physicochemical Properties of Cornmeal Batter and Steamed Sponge Cake Quality

Abstract

The effect of co-fermentation with yeast and lactic acid bacteria on the physicochemical properties of cornmeal batter and the quality of steamed sponge cake was investigated using a rapid viscosity analyzer, a rheometer, a differential scanning calorimeter (DSC), low-field nuclear magnetic resonance (NMR) spectroscopy, Fourier transform infrared (FTIR) spectroscopy and a texture analyzer in this study. The results showed that as fermentation proceeded, the co-fermented batter had higher gas-producing and gas-holding capacity than the single-culture fermentations. The peak viscosity of the co-fermented batter showed a decreasing trend, decreasing by 11.66% after 90 min of fermentation, the gelatinization enthalpy and the degree of short-range ordering of starch molecules tended to increase, and the viscoelasticity and the content of strongly bound water showed a tendency to first increase and then decrease. The greatest viscoelasticity, the smallest tan δ, and the most stable structure were observed after 50 min of co-fermentation, and steamed sponge cake made from the fermented corn batter had the largest specific volume, the lowest hardness and gumminess, and the highest cohesiveness and resilience. The results of this study provide a reliable technical basis for the corn-based staple food industry.

Keywords

• yeast; lactic acid bacteria; fermentation; cornmeal batter; sponge cake