Production process and application of fermented tapioca starch for baking

A method of preparing fermented tapioca starch for baking, comprising:

• mixing a carbon source with water to prepare a fermentation medium, wherein the carbon source is molasses, and wherein an initial mass concentration of the carbon source in the fermentation medium 1.0 g/100 g to 2.0 g/100 g;
• sterilizing the fermentation medium at a temperature of from 115° C. to 121° C. and a pressure of from 0.1 MPa to 0.3 MPa;
• adding tapioca starch to form tapioca starch milk;
• and
• fermenting the tapioca starch milk by adding an inoculum of Lactobacillus plantarum (L. plantarum) CCTCC M2017138 to the tapioca starch milk,
• wherein the inoculum comprises at least 4.2×109 CFU/mL L. plantarum,
• wherein the tapioca starch milk is first added to the inoculum in an amount of 50% of a mass of the fermentation medium, and then an inoculum size of 10% to 15% by mass of the tapioca starch milk is added to the tapioca starch milk.