Impact of Leavening Agents on Flavor Profiles and Microbial Communities in Steamed Bread: A Comparative Analysis of Traditional Chinese Sourdough and Commercial Yeast
Author:
Affiliation:
1. School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, PR China
Funder
Natural Science Foundation of Shanghai Municipality
National Natural Science Foundation of China
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c05321
Reference44 articles.
1. Spontaneous sourdough processing of Chinese Northern-style steamed breads and their volatile compounds
2. Yeast diversity of sourdoughs and associated metabolic properties and functionalities
3. Bacterial diversity in traditional sourdough from different regions in China
4. Diversity of bacterial communities in traditional sourdough derived from three terrain conditions (mountain, plain and basin) in Henan Province, China
5. The influence of different lactic acid bacteria on sourdough flavor and a deep insight into sourdough fermentation through RNA sequencing
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