Spontaneous sourdough processing of Chinese Northern-style steamed breads and their volatile compounds

Food Chemistry

Volumn 114, Issue 2, 2009, Pages 685-692

  Kim, Yangsoo ^a   Huang, Weining ^a   Zhu, Huiyan ^a   Rayas Duarte, Patricia ^b  

^a JIANGNAN UNIVERSITY   (China)

^b OKLAHOMA STATE UNIVERSITY   (United States)

Author keywords

Chinese steamed bread; Crumb texture firmness; Sourdough; Specific volume; Volatile compounds

Indexed keywords

EID: 59049099039     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.10.008     Document Type: Article

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