Abstract:In this study，vitreous corn kernel was used as raw material to prepare high-viscoelastic corn flour，and the lactic acid bacteria fermentation process was regulated by corn crushing degree control. The texture property of the dough was used as an indicator to determine the crushing degree of the corn kernel.To optimize the fermentation process，single-factor，and orthogonal experiments were carried out with the adhesiveness of the dough as an indicator. The processing characteristics of corn flour before and after fermentation were measured and analyzed.The results showed that the fermentation process can be effectively controlled at a crushing roller distance of 1.6 mm；in this scenario，fermentation conditions of corn were obtained as the fermentation time 22 h，fermentation temperature 37 ℃，material-liquid ratio 1∶2.5（g/mL），and lactic acid bacteria inoculation size 0.4%（mass fraction）. The adhesiveness of dough made of fermented corn flour by this process is 0.733 1 N·mm.Compared with the unfermented corn flour，the water-holding capacity of fermented corn flour increased by 22.44%（P＜0.05）. The elastic modulus（G′）and the viscous modulus（G″）of fermented corn flour′s dispersion were significantly higher than those of the unfermented. The texture properties of dough made of fermented corn flour significantly improved（P＜0.05）. The adhesiveness，cohesiveness，springiness，gumminess，and chewiness of Dough increased by 45.73%，33.33%，29.11%，43.40%，and 102.73% respectively，while hardness decreased by 5.10%.