EFFECTS OF THE AMOUNT OF CHINESE STEAMED BUN STARTER DOUGH (CSB-SD) AND THE ACTIVATION TIME ON DOUGH AND BREAD PROPERTIES-Reference-Cited by-同舟云学术

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EFFECTS OF THE AMOUNT OF CHINESE STEAMED BUN STARTER DOUGH (CSB-SD) AND THE ACTIVATION TIME ON DOUGH AND BREAD PROPERTIES

Published:2012-03-05 Issue:3 Volume:37 Page:232-244
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:

Author:

KEERATIPIBUL SUWIMON,LUANGSAKUL NAPHATRAPI,OTSUKA SHINYA,SAKAI SHIGERU,HATANO YASUSHI,TANASUPAWAT SOMBOON

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2011.00640.x/fullpdf

Reference30 articles.

1. Characteristics of bread making doughs: Influence of sourdough fermentation on the fundamental rheological properties;ANGIOLONI;Eur. Food Res. Technol.,2006

2. Impact of sourdough on the texture of bread;ARENDT;Food Microbiol.,2007

3. Use of response surface methodology to investigate the effects of processing conditions on sourdough wheat bread quality;CLARKE;Eur. Food Res. Technol.,2003

4. Sourdough lactic acid bacteria effects on bread firmness and staling;CORSETTI;J. Food Sci.,1998

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1. Non-targeted metabolomics analyze dough fermented by S. cerevisiae and L. plantarum to reveal the formation of flavor substances of bread;LWT;2023-02

2. Microbial diversity in laomian and yeast dough and its influence on volatiles in Chinese‐steamed bread;Journal of Food Processing and Preservation;2022-09-12

3. Performance of non-Saccharomyces yeasts isolated from Jiaozi in dough fermentation and steamed bread making;LWT;2019-08

4. Effect of mixed Saccharomyces cerevisiae Y10 and Torulaspora delbrueckii Y22 on dough fermentation for steamed bread making;International Journal of Food Microbiology;2019-08

5. Bacterial diversity in traditional Jiaozi and sourdough revealed by high-throughput sequencing of 16S rRNA amplicons;LWT - Food Science and Technology;2017-08

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