Volatile compounds in Chinese steamed bread influenced by fermentation time, yeast level and steaming time
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.110861
Abstract: Abstract The aim of this work is to investigate how volatile compounds of Chinese steamed bread (CSB) are influenced by yeast level (0.5, 1 and 1.5%, flour weight basis), fermentation time (20, 40 and 60 min)… read more here.
Keywords: time; volatile compounds; fermentation time; steaming time ... See more keywords