Fitness of Jiaozi starter for steamed bread production using a two-stage procedure

Wang, SW; Li, HF; Li, ZJ; Sun, YM; Wang, JS; Li, M

Li, ZJ (reprint author), Henan Univ Technol, Coll Food Sci & Technol, Zhengzhou 450052, Henan, Peoples R China.; Li, M (reprint author), BTBU, Beijing Key Lab Plant Resources Res & Dev, Beijing, Peoples R China.

FOOD SCIENCE & NUTRITION, 2018; 6 (6): 1394

Abstract

Steamed bread is a popular staple food in China. Jiaozi shows many advantages as a starter for dough fermentation and is frequently used for steamed b......

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