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

Xiangyu Wang, Xinyan Huangfu, Mengyuan Zhao, Renyong Zhao

2022Food Research International25 citationsDOI

Topics & Concepts

Steamed breadFood scienceFlavorBacterial growthBiologyLactobacillusFermentationChemistryBacteriaGeneticsFood composition and propertiesMicrobial Metabolites in Food BiotechnologyProbiotics and Fermented Foods
Chinese traditional sourdough steamed bread made by retarded sponge-dough method: Microbial dynamics, metabolites changes and bread quality during continuous propagation | Litcius