Microbial diversity of fermented dough and volatile compounds in steamed bread prepared with traditional Chinese starters
Biao Suo, Wenjing Nie, Yuexia Wang, Jingyi Ma, Xiaolong Xing, Zhongmin Huang, Chao Xu, Zhen Li, Zhilu Ai
Topics & Concepts
Food scienceFermentationYeastFermentation starterSteamed breadStarterPediococcusLactobacillusFermentation in food processingBread makingBacteriaChemistryLactic acidBiologyBiochemistryGeneticsFermentation and Sensory AnalysisFood composition and propertiesFood Quality and Safety Studies