Intensification of rice flour gel structure by fermenting corresponding rice with <i>Lactobacillus plantarum</i>.

In the present study, the hardness and chewiness of these rice flour gels showed ascending trends in the whole fermentation process, the adhesiveness of the gel showed a trend of decreasing first and increasing subsequently in the whole fermentation process, while the cohesiveness of these rice flour gels showed the opposite trend to adhesiveness in the whole fermentation process, as shown in Fig. 1 .

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The S and SP showed an increasing trend in the stage between 0 and 2 days, which increased to 8.63 ± 0.19% and 0.09 ± 0.00%, respectively, while, they showed a stable trend in the stage between 2 and 5 days, as shown in Fig. 2 .

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