Effect of sourdough fermentation on the quality of Chinese Northern-style steamed breads

Author:

Wu Chao,Liu Ruoshi,Huang Weining,Rayas-Duarte Patricia,Wang Feng,Yao Yuan

Funder

National Natural Science Foundation of China

National Agricultural Science and Technology Achievement Transfer Fund Project of China

Joint Chen-Xue-Yan Project of Guangdong Province and the Ministry of Education of China

Key Science and Technology R&D Program of Jiangsu Province, China

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference30 articles.

1. Steamed bread. II. Role of protein content and strength;Addo;Cereal Chemistry,1991

2. Impact of sourdough on the texture of bread;Arendt;Food Microbiology,2007

3. Effect of loaf specific volume on rate and extent of staling in bread;Axford;Journal of the Science of Food and Agriculture,1968

4. Breads produced in Italy. Part I: sours, preferments and starters;Bastetti;International Food Consultant, Technical Bulletin,2001

5. Use of response surface methodology to investigate the effects of processing conditions on sourdough wheat bread quality;Clarke;European Food Research and Technology,2003

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