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Application of Composite Strain Fermentation in Steamed Bread

In order to explore the effects of different sourdough flavor starters on the quality of steamed bread, angel yeast steamed bread (AQ), Kazachstania humilis-Lactobacillus plantarum-Weissella cibaria fermented steamed bread (FP), Kazachstania humilis fermented steamed bread (JM), Kazachstania humilis...

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Principais autores: Yanan HAN, Ruyue HE, Chengxiang WANG, Meina ZHANG, Dehua MOU, Shan GAO
Formato: Artigo
Idioma:Chinês
Publicado em: The editorial department of Science and Technology of Food Industry 2026-01-01
coleção:Shipin gongye ke-ji
Assuntos:
sourdough steamed bread
kazachstania humilis
lactobacillus plantarum
weissella cibaria
steamed bread quality
correlation analysis
Acesso em linha:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024120365
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