This research effort aimed at isolating and phenotypically characterizing lactic acid bacteria
(LAB) isolates from a spontaneous rye sourdough manufactured following traditional …

Konjac glucomannan (KGM) is used as an additive to improve the properties of wheat
products. The effects of three types of KGM on the rheological properties and microstructure …

As the spirit of Chinese Sichuan cuisine, Pixian Doubanjiang (DBJ) is an indispensable
flavor condiment and has been widely used for centuries, which is made from red pepper …

This study aimed to better understand the impact of microbial growth and metabolism on rice
sourdough and their relationship with quality characteristics of rice breads. Therefore, this …

Traditional high-salt fermented Suanyu is an ethnic fermented fish product in southwest
China. Lactic acid bacteria (LAB) are the most appropriate strains because of their …

Physicochemical properties and microstructure of gluten protein, and the structural
characteristics of steamed bread with 30% potato pulp (SBPP) were investigated by …

The use of plastics is resisted worldwide. Therefore, finding alternatives to plastic packaging
products is an urgent issue. This work was dedicated to the preparation of biodegradable …

Fermentation strains play a key role in the quality of bread. The combination of yeast and
lactic acid bacteria (LAB) may effectively improve the function and nutritional properties of …

The effect of four kinds of potato flour with different gelatinization degrees on the quality of
steam bread was investigated in the present study. Results showed that medium-well flour …

The aroma-active compounds of yeast-CSB (Chinese steamed bread) and sourdough-CSB
were studied. Aroma compounds were characterized using the flavor dilution (FD) factor …