Effect of sourdough fermentation on the quality of Chinese Northern-style steamed breads

Journal of Cereal Science

Volumn 56, Issue 2, 2012, Pages 127-133

  Wu, Chao ^a   Liu, Ruoshi ^a   Huang, Weining ^a   Rayas Duarte, Patricia ^b   Wang, Feng ^c   Yao, Yuan ^c  

^a JIANGNAN UNIVERSITY   (China)

^b OKLAHOMA STATE UNIVERSITY   (United States)

^c The MagiBake International Inc   (China)

Author keywords

Lactic acid bacteria fermentation; Spontaneous fermentation; Steamed bread; Volatiles profile

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS BREVIS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SANFRANCISCENSIS;

EID: 84866000221     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2012.03.007     Document Type: Article

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