LAUSR

Although traditional fermented noodles possess high eating quality, it is difficult to realize large-scale industrialization due to the complexity of spontaneous fermentation. In present study, commercial Lactobacillus plantarum (L. plantarum) and Saccharomyces cerevisiae (S. cerevisiae) were applied to prepare fermented noodles. The changes in structural characteristics and aroma components of noodles after fermentation were investigated through SEM, FTIR, low-field MRI, electronic nose, and SDE/GC-MS analysis. SEM images illustrated that co-fermentation of the L. plantarum and S. cerevisiae for 10 ~ 40 min enhanced the continuity of the gluten network and promoted the formation of pores. FTIR spectra analysis showed that the co-fermentation increased significantly (p < 0.05) the proportion of α-helices of noodles gluten protein, enhancing the orderliness of molecular structure of protein. After fermentation for 10 ~ 40 min, the signal density of hydrogen protons increased from the surface to the core, indicating that the water in the noodles migrated inward during a short fermentation process. Results of multivariate statistical analysis demonstrated that the main aroma differences between unfermented and fermented noodles were mainly in hydrocarbons, aromatic compounds, and inorganic sulfides. GC-MS analysis indicated that the main volatile compounds detected were 2, 4-di-tert-butylphenol, bis (2-ethylhexyl) adipate, butyl acetate, dibutyl phthalate, dioctyl terephthalate, bis (2-ethylhexyl) phthalate, pentanol, 2-pentylfuran, etc. CONCLUSION: Co-fermentation with L. plantarum and S. cerevisiae improved the structure of gluten network and imparted more desirable volatile components to wheat noodles. This article is protected by copyright. All rights reserved.