乳酸菌发酵在荞麦粉品质改良中的应用

采用乳酸菌发酵法对荞麦粉进行改性研究。结果表明，经乳酸菌发酵后，荞麦粉的谷蛋白溶胀指数最高增加了83.8%，保水力和溶解度分别增加了1.7倍和1.4倍；发酵后荞麦粉中可溶性葡萄糖和还原糖质量分数分别增加了46.0 ％、35.9 ％，淀粉和总糖质量分数有一定程度降低。乳酸菌发酵改善了荞麦粉的延展性、透明度和吸水力等加工性能，使其咀嚼性、弹性等食用品质明显提升。

Application of lactic acid bacteria fermentation in quality improvement of buckwheat flour

We changed the properties of buckwheat flour with lactic acid bacteria fermentation method. Results indicate that glutenin swelling index of fermented buckwheat flour increases by up to 83.8 %, and that its moisture holding capacity and solubility respectively increase by 1.7 and 1.4 folds. Moreover, the contents of soluble glucose and reducing sugar in fermented buckwheat flour respectively increase by 46.0 % and 35.9 %, but the contents of starch and total sugar decrease to some extent. These varieties improve the ductility, transparency and absorbent of buckwheat flour. These significantly enhance its edible qualities of chewiness and elasticity.