Chinese traditional sourdough steamed bread made by retarded sponge-dough method: Microbial dynamics, metabolites changes and bread quality during continuous propagation-Reference-Cited by-同舟云学术

Chinese traditional sourdough steamed bread made by retarded sponge-dough method: Microbial dynamics, metabolites changes and bread quality during continuous propagation

Published:2023-01 Issue: Volume:163 Page:112145
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Wang Xiangyu,Huangfu Xinyan,Zhao Mengyuan,Zhao Renyong

Funder

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. Volatile compounds and bacterial community dynamics of chestnut-flour-based sourdoughs;Aponte;Food Chemistry,2013

2. Effects of process parameters on growth and metabolism of Lactobacillus sanfranciscensis and Candida humilis during rye sourdough fermentation;Brandt;European Food Research & Technology,2004

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

4. Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production;Corona;Food Microbiology,2016

5. Lactobacilli in sourdough fermentation;Corsetti;Food Research International,2007

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Characteristic aroma compounds during the fermentation of Chinese steamed bread fermented with different starters;Food Chemistry;2024-11

2. Casein hydrolysate in naturally-fermented buckwheat sourdough: Effects on fermented and physicochemical characteristics, texture, and bacterial microbial composition;International Journal of Food Microbiology;2024-06

3. Comparative Genomics Reveals Genetic Diversity and Variation in Metabolic Traits in Fructilactobacillus sanfranciscensis Strains;Microorganisms;2024-04-23

4. Effect of dried honey powder on the quality and flavor of Chinese steamed buns premicrofermented with Pediococcus pentosaceus;LWT;2024-04

5. Serratia marcescens Causes the Brown Discoloration of Frozen Steamed Stuffed Buns during Resteaming;Journal of Agricultural and Food Chemistry;2024-02-12