Chinese traditional sourdough steamed bread made by retarded sponge-dough method: Microbial dynamics, metabolites changes and bread quality during continuous propagation.

Wang, Xiangyu; Huangfu, Xinyan; Zhao, Mengyuan; Zhao, Renyong

Wang, Xiangyu; Huangfu, Xinyan; Zhao, Mengyuan; Zhao, Renyong.

Afiliación

Wang X; College of Food Science and Engineering, Henan University of Technology, Lianhua Street, Hi-tech Development Zone, Zhengzhou, Henan Province 450001, China.
Huangfu X; College of Food Science and Engineering, Henan University of Technology, Lianhua Street, Hi-tech Development Zone, Zhengzhou, Henan Province 450001, China.
Zhao M; College of Food Science and Engineering, Henan University of Technology, Lianhua Street, Hi-tech Development Zone, Zhengzhou, Henan Province 450001, China.
Zhao R; College of Food Science and Engineering, Henan University of Technology, Lianhua Street, Hi-tech Development Zone, Zhengzhou, Henan Province 450001, China. Electronic address: zry8600@haut.edu.cn.

Food Res Int ; 163: 112145, 2023 01.

Article en En | MEDLINE | ID: mdl-36596098

Asunto(s)

Pan; Pan/análisis; Pan/microbiología; Fermentación; Vapor

Palabras clave

Bread quality; Continuous propagation; Flavor compounds; Metabolites; Microbial community; Sourdough steamed bread

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Pan Idioma: En Revista: Food Res Int Año: 2023 Tipo del documento: Article País de afiliación: China

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