Exploring the transformative effects of solid-state fermentation on the structure, texture, and metabolism of oat-based dough

Abstract This study examines the impact of mixed strains solid-state fermentation on the properties of oat flour dough. Specifically, it focuses on the changes in rheological, thermomechanical, structural, and metabolic characteristics. By utilising Lactobacillus plantarum and Saccharomyces cerevisiae, notable alterations in the viscoelastic properties of the dough were found. Fermentation improved both the storage and loss moduli, indicating a shift towards a more solid-like behaviour. Thermomechanical investigation using Mixolab revealed a higher water absorption rate of 95.25% compared to the control’s 73%, indicating superior hydration dynamics. The X-ray diffraction examination demonstrated a decrease in the degree of crystallinity. However, the Fourier transform infrared spectroscopy spectroscopy suggested a 15% rise in the proportion of β-sheet structure, implying a more organised protein shape. Low-field nuclear magnetic resonance revealed enhanced water mobility in fermented dough. A total of 354 metabolites were discovered using metabolomic analysis, showing significant variations in carbohydrate (24.32%), lipid (24.32%), peptide (8.11%), and organic acid (10.81%) profiles. Analysis using the KEGG pathway identified interconnected metabolic networks, with a particular emphasis on glycolysis, the TCA cycle, and amino acid metabolism. This study emphasises the capacity of solid-state fermentation to improve the nutritional and functional characteristics of oat-based dough, offering useful knowledge for food innovation and the creation of better, environmentally friendly food choices.