Effect of Alkali on the Microbial Community and Aroma Profile of Chinese Steamed Bread Prepared with Chinese Traditional Starter

Alkali is an indispensable additive in Chinese steamed bread (CSB) production. This work aimed to evaluate the key roles of alkali in the microbial community of dough fermented using Chinese traditional starter (CTS) and the aroma profiles of CSB. The dominant fungi in CTS and fermented dough were m...

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Detalles Bibliográficos
Autores principales: Tang, Ning, Xing, Xiaolong, Li, Huipin, Jiao, Honggang, Ji, Shengxin, Ai, Zhilu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914934/
https://www.ncbi.nlm.nih.gov/pubmed/36766145
http://dx.doi.org/10.3390/foods12030617

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914934/
https://www.ncbi.nlm.nih.gov/pubmed/36766145
http://dx.doi.org/10.3390/foods12030617

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