Characteristics of whole wheat steamed bread production by two-stage fermentation procedure with Jiaozi as starter-Reference-Cited by-同舟云学术

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Characteristics of whole wheat steamed bread production by two-stage fermentation procedure with Jiaozi as starter

Published:2024-07 Issue: Volume:118 Page:103953
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Li Zhijian^ORCID,Liu Tongyun,Zhang Lulu

Publisher

Elsevier BV

Reference34 articles.

1. Effects of baking on protein digestibility of organic spelt products determined by two in vitro digestion methods;Abdel-Aal;LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.),2008

2. Thirty years of knowledge on sourdough fermentation: a systematic review;Arora;Trends Food Sci. Technol.,2021

3. Determination of SH- and SS-groups in some food proteins useing Ellmans's reagent;Beveridge;J. Food Sci.,1974

4. Whole wheat flour replaced by sprouted wheat improves phenolic compounds profile, rheological and bread-making properties;Cauduro;J. Cereal. Sci.,2023

5. Sourdough lactic acid bacteria: Exploration of non-wheat cereal-based fermentation;Coda;Food Microbiol.,2014

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