Research status of microorganism and the flavor of traditional steam bread starter
ABSTRACT:Steamed bread is a traditional staple food in China ,with distinctive ethnic characteristics .Traditional steam bread starter was multi‐strain mixed fermentation ,the steam bread prepared had unique flavor and good taste ,which was very popu‐lar with vast number of consumers .We reviewed the research status of microorganism and the flavor of traditional steam bread starter ,to provide a reference for the industrial production of traditional staple steam bread .
NETL
NSTL
万方数据
维普
