Effects of Sourdough Addition on the Quality and Shelf Life of Chinese Steamed Bread
The effect of adding sourdough with lactic acid bacteria (Lactobacillus plantarum M616) on dough quality and the sensory scores, specific volume, crumb firmness, and spread ratio of resultant Chinese steamed bread were studied. The moisture content of crumb and texture characteristics of the Chinese...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
KeAi Communications Co., Ltd.
2018-04-01
|
| Series: | Grain & Oil Science and Technology |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590259819300755 |