Texture and flavor characteristics of rice cake fermented by Brettanomyces custersii ZSM-001

摘要: The fermented rice cake (FRC) is a gluten-free food made from early indica by milling, fermenting and steaming, the effects of Brettanomyces custersii (ZSM-001) steaming were investigated on texture flavor. paste (FRP) exhibited lower peak gelatinization temperature (T p ), G’ G ” than (RP) during simulative steaming. Based modified three-element model best fitting for stress relaxation, equilibrium decay elastic coefficient (E 0 E 1 relaxation time (τ) viscosity (η) 236.6 Pa, 111.6 Pa, 2.6 s 288.8 Pa∙s FRC, respectively. These results suggested that degraded protein lipid enzymes, weakened starch gel network to modify rheological characteristics, generated foam which was stabilized form porous texture. Moreover, released many volatile compounds including alcohols, aldehydes, esters et al. Specially, phenethanol, ethanol phenylacetaldehyde contributed strong bouquet. Steaming not only enhanced as main flavor but also accelerated formation taste amino acids nonvolatile flavor, in glumatic aspartic acid most taste. This work facilitates understanding FRC B. ZSM-001 fermentation.