Improved properties of dough fermented with rice wine prepared by mixed Saccharomycopsis fibuligera SF7 and Saccharomyces cerevisiae SC1-Reference-Cited by-同舟云学术

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Improved properties of dough fermented with rice wine prepared by mixed Saccharomycopsis fibuligera SF7 and Saccharomyces cerevisiae SC1

Published:2024-06-18 Issue: Volume: Page:
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Li Zhijian^ORCID,Liu Tongyun,Zhang Tong,Zhang Lulu

Funder

Open Project Program of National Engineering Research Center of Wheat and Corn Further Processing, Henan University of Technology

Joint Fund of Science and Technology Research Project of Henan Province

Henan Province Key R&D Special Project

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s10068-024-01598-w.pdf

Reference29 articles.

1. Ai-Lati A, Liu S, Li X, Qian B, Shan Y, Zhou Z, Peng L, Ji Z, Mao J, Zou H, Yu Y, Zhu S. Effect of Chinese rice wine sludge on the production of Chinese steamed buns. Journal of Food Processing and Preservation. 42: e13572 (2018)

2. Aryashad M, Sadeghi A, Nouri M, Ebrahimi M, Kashaninejad M, Aalami M. Use of fermented sprouted mung bean (Vigna radiata) containing protective starter culture LAB to produce clean-label fortified wheat bread. International Journal of Food Science and Technology. 58: 3310-3320 (2023)

3. Cai H, Zhang T, Zhang Q, Luo J, Cai C, Mao J. Microbial diversity and chemical analysis of the starters used in traditional Chinese sweet rice wine. Food Microbiology. 73: 319-326 (2018)

4. Chang X, Huang X, Tian X, Wang C, Aheto JH, Ernest B, Yi R. Dynamic characteristics of dough during the fermentation process of Chinese steamed bread. Food Chemistry. 312: 126050 (2020)

5. Condessa BMB, Da Silva KV, Da Silva JFM, de Morais PB, Leal Zimmer FMA, de Almeida AF, Niculau EDS, Nogueira KL, Santos CCAD. Performance of wild Saccharomyces and Non-Saccharomyces yeasts as starter cultures in dough fermentation and bread making. International Journal of Food Science and Technology. 57: 3046-3059 (2022)

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