Resumo

BETANCOURT, Sandra; AYALA, Alfredo  e  RAMIREZ, Cristina. EFFECT OF THE FERMENTATION PROCESS WITH LACTIC ACID BACTERIA ON RHEOLOGICAL PROPERTIES OF QPM DOUGH. rev.udcaactual.divulg.cient. [online]. 2014, vol.17, n.2, pp.503-511. ISSN 0123-4226.

Fermented corn doughs are produced in Colombia in a traditional and empirical way. The unawareness of both the process and the characteristics required in the final product, as well as the lack of control in the manufacturing make the obtained dough inconsistent. Therefore, analysis of changes were made to the rheological properties of doughs, using different fermentation times and temperatures, using a pure inoculum of Lactobacillus plantarum (087-11 CPQBA DRM) isolated from traditional doughs of the Valle del Cauca for this purpose. A rotatable central composite experimental design was used for statistical analysis with temperature fermentation with maximum and minimum values of 45 and 35°C respectively and fermentation time with minimum 12h and maximum 48h. The results showed that the viscous modulus and the phase angle of the samples, showed increases from 1.18x105Pa to values greater than 1,4x10⁵Pa and from 11.9° to angles greater than 20° respectively. On the contrary, a decrease in the storage modulus was noted with values from 5.59x105Pa to values below 3x10⁵Pa, due to the presence of organic acids and amylolytic enzymes produced by the lactic acid bacteria, which affect the structure of the starch granules.

Palavras-chave : Dough; fermentation; bacteria; rheological; moduli; viscoelastic.

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