The properties of sweet potato starch and its noodle qualities were investigated on fermentation day 0, 1, 2, 3, respectively, by using Lactobacillus plantarum. The pasting properties, water retention, expansion rate, starch granule and structure, starch noodles qualities (which include broken rate, hardness and extension) were revealed. It was found that the final viscosity and setback of sweet potato starch increased from 268.3 to 294.3 RVU, and 63 to 86.3 RVU, respectively, and the peak temperature increased from 79.25 to 82.5 °C after the first day of fermentation;the peak viscosity an...
