Effects of lactic acid fermentation on FT-IR and pasting properties of rice flour

The Lactobacillus fermentum R1 and Lactobacillus delbrueckii subsp. delbrueckii R2 were two dominant lactic acid bacteria strains in mixed starters, intensively used to manufacture fermented rice noodle in Hunan province of China. In this paper, the FT-IR and RVA pasting properties of fermented rice flour were investigated with each of dominant strains as single starter. The ester carbonyl group band at 1742 cm−1 and IR absorbance band at 1047 cm−1 disappeared in the FT-IR spectra of fermented rice flour. The FT-IR absorbance band at 1046.86 cm−1 was detected only in non-fermented rice flour. Both breakdown and setback RVA parameters of fermented rice flours reduced. The results suggested that the effects of lactic acid fermentation of two dominant strains on the FT-IR and RVA pasting properties of rice flour were same and the crystal structures in starch granules were moderately damaged during fermentation process.