Effect of Alkali on the Microbial Community and Aroma Profile of Chinese Steamed Bread Prepared with Chinese Traditional Starter.

Ning Tang, Xiaolong Xing, Huipin Li, Honggang Jiao, Shengxin Ji, Zhilu Ai

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it

0cells of the map it votes in

3citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

3 citing papers in PubMed.

Niche Construction: A Rational Engineering Strategy for Regulating Microbial Assembly to Enhance Flavor and Bioactivity of Fermented Foods.Comprehensive reviews in food science and food safety · 2026
Review
Fermentation Strategy and Non-Foods (Basel, Switzerland) · 2026
Article
Mixed fermentation of lactic acid bacteria and sourdough on quality and storage characteristics of steamed bun.Food chemistry: X · 2024
Article

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors.

Ning TangCollege of Food Science and Technology, Henan Agricultural University, 63 Nongye Rd., Zhengzhou 450002, China.

Xiaolong XingCollege of Biology and Food, Shangqiu Normal University, Shangqiu 476000, China.

Huipin LiCollege of Food Science and Technology, Henan Agricultural University, 63 Nongye Rd., Zhengzhou 450002, China.

Honggang JiaoCollege of Food Science and Technology, Henan Agricultural University, 63 Nongye Rd., Zhengzhou 450002, China.

Shengxin JiCollege of Food Science and Technology, Henan Agricultural University, 63 Nongye Rd., Zhengzhou 450002, China.

Zhilu AiCollege of Food Science and Technology, Henan Agricultural University, 63 Nongye Rd., Zhengzhou 450002, China.ORCID 0000-0001-8102-0676

Funding

National Natural Science Foundation of China 32072154

6 · The paper itself

Abstract

Alkali is an indispensable additive in Chinese steamed bread (CSB) production. This work aimed to evaluate the key roles of alkali in the microbial community of dough fermented using Chinese traditional starter (CTS) and the aroma profiles of CSB. The dominant fungi in CTS and fermented dough were members of the phylum Ascomycota and the genus

Indexed as

alkali additionaroma compoundshigh-throughput sequencingmicrobial compositionsynthetic microbial communitytraditional fermented wheat flour food

Identifiers

PMID36766145

DOI10.3390/foods12030617

PMCPMC9914934

What OpenQuestion holds

Textmetadata

LicenceCC BY

Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.