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Relationship between Microbial Composition of Sourdough and Texture, Volatile Compounds of Chinese Steamed Bread
The objective of this work was to explore the relationship between the microbial communities of sourdoughs collected from the Xinjiang and Gansu areas of China and the quality of steamed bread. Compared to yeast-based steamed bread, sourdough-based steamed bread is superior in terms of its hardness,...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265662/ https://www.ncbi.nlm.nih.gov/pubmed/35804724 http://dx.doi.org/10.3390/foods11131908 |