Relationship between Microbial Composition of Sourdough and Texture, Volatile Compounds of Chinese Steamed Bread

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,...

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Bibliographic Details
Main Authors: Lili Fu, Adriana Nowak, Hongfei Zhao, Bolin Zhang
Format: Article
Language:English
Published: MDPI AG 2022-06-01
Series:Foods
Subjects:
sourdough
microbiota
lactic acid bacteria
flavor
texture
Northwestern China
Online Access:https://www.mdpi.com/2304-8158/11/13/1908

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