Effects of co-fermentation on the release of ferulic acid and the rheological properties of whole wheat dough

In order to improve the poor rheological properties and stability of whole wheat dough (WWD) caused by bran, the co-fermentation technology by Lactobacillus plantarum LB-1 and yeast was used to release ferulic acid (FA) extensively in whole wheat flour and the effect of FA on the rheological qualities of WWD without fermentation was studied, aiming to improve the rheological properties of WWD with FA. The FA content, released extensively by the co-fermentation technology (1307.65 ± 10.26 μg/g), was significantly higher (P＜0.05) than the traditional yeast fermentation (548.51 ± 12.78 μg/g) due to the production of higher levels of cell wall degrading enzymes and organic acids, which could significantly improve the viscoelasticity of WWD. Meanwhile, the resistance to extension of WWDFY was 14.28% higher than that of WWDY, and the extensibility of WWDFY 9.68% better than that of WWDYL. And the WWDFY showed a better recovery stability, a higher hardness, larger elasticity and better water holding capacity compared to WWDY. The results indicated that FA could significantly modify the rheological properties of WWD, providing a theoretical basis for producing whole wheat products with desirable quality.