ArticleFoods (Basel, Switzerland)2022
Relationship between Microbial Composition of Sourdough and Texture, Volatile Compounds of Chinese Steamed Bread.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 24 citations in OpenAlex.
- Fermentation Strategy and Non-Foods (Basel, Switzerland) · 2026Article
- Optimization on production and technological properties of exopolysaccharide from Pediococcus pentosaceus SL4 isolated from sourdough Tomi-tomi (Flacourtia Inermis Roxb).World journal of microbiology & biotechnology · 2026Article
- Mixed fermentation of lactic acid bacteria and sourdough on quality and storage characteristics of steamed bun.Food chemistry: X · 2024Article
- Genotypic Stability of Lactic Acid Bacteria in Industrial Rye Bread Sourdoughs Assessed by ITS-PCR Analysis.Microorganisms · 2024Article
- Integration of Postbiotics in Food Products through Attenuated Probiotics: A Case Study with Lactic Acid Bacteria in Bread.Foods (Basel, Switzerland) · 2024Review
- The Contribution of Scalded and Scalded-Fermented Rye Wholemeal Flour to Quality Parameters and Acrylamide Formation in Semi-Wheat-Rye Bread.Foods (Basel, Switzerland) · 2023Article
- Preparation of Sourdoughs Fermented with Isolated Lactic Acid Bacteria and Characterization of Their Antifungal Properties.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
4 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The objective of this work was to explore the relationship between the microbial communities of sourdoughs collected from the Xinjiang and Gansu areas of China and the quality of steamed bread. Compared to yeast-based steamed bread, sourdough-based steamed bread is superior in terms of its hardness, adhesiveness, flexibility, and chewiness. It is rich in flavor compounds, but a significant difference in volatile flavor substances was observed between the two sourdoughs. A total of 19 strains of lactic acid bacteria (LAB) were isolated from the Gansu sourdough sample, in which
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