Microbial diversity in laomian and yeast dough and its influence on volatiles in Chinese‐steamed bread-Reference-Cited by-同舟云学术

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Microbial diversity in laomian and yeast dough and its influence on volatiles in Chinese‐steamed bread

Published:2022-09-12 Issue:11 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Zhang Kangyi¹²,Zhang Can¹²,Gao Lingling¹²,Liu Yue³

Affiliation:

1. Center of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou China

2. Henan International Union Laboratory for Whole Grain Wheat Products Processing Henan Academy of Agricultural Sciences Zhengzhou China

3. Henan University of Technology Zhengzhou China

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17043

Reference51 articles.

1. Flavour formation by amino acid catabolism

2. REVIEW: Aroma of Wheat Bread Crumb

3. Chemistry of bread aroma: A review

4. Exploitation of the nutritional and functional characteristics of traditional Italian legumes: The potential of sourdough fermentation

5. Analysis of microbial diversity and dynamics during wine fermentation of Grenache grape variety by high-throughput barcoding sequencing

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1. Exploring Core fermentation microorganisms, flavor compounds, and metabolic pathways in fermented Rice and wheat foods;Food Chemistry;2025-01

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

3. Effects of the coculture of Pediococcus pentosaceus and Saccharomyces cerevisiae with different leavening ability on the quality and volatile organic compounds of Chinese steamed bread;Food Bioscience;2024-06

4. Study on the Effect of Microwaved Brewer’s Spent Grains on the Quality and Flavor Characteristics of Bread;Foods;2024-02-01

5. The role of abiotic and biotic factors of aged brine in directing microbial assembly and volatile profiles of Paocai during fermentation;Food Bioscience;2024-02

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