Abstract:BACKGROUND
Chinese steamed bread (CSB) is a popular staple food in China with traditional ethnic characteristics. CSB with traditional starters has good flavor and texture but is unstable and requires a long preparation time. Therefore, it is necessary to analyze the traditional starters (ST) and their influence on the flavor and quality of steamed bread to meet people's requirements as a staple food.
RESULTS
The count of yeast, lactic acid bacteria and total microbial population significantly varied in differ… Show more
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