Effects of the coculture of Pediococcus pentosaceus and Saccharomyces cerevisiae with different leavening ability on the quality and volatile organic compounds of Chinese steamed bread

Autor: Zhou, Weitao, Ji, Shengxin, Fang, Junling, Li, Yi, Fan, Huiping, Li, Zhen, Wang, Xiaojie, Suo, Biao

Publikováno v: In Food Bioscience June 2024 59

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Enhancement of the quality and in vitro starch digestibility of fried-free instant noodles with rapid rehydration using sourdough fermented with exopolysaccharide-producing Weissella confusa.

Autor: Ji S; College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China., Yang Y; College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, China; National R&D Center for Frozen Rice & Wheat Products Processing Technology, Zhengzhou 450002, China., Li H; College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, China; Henan Engineering Research Center of Cold-Chain Food, Zhengzhou 450002, China., Li Z; College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, China; National R&D Center for Frozen Rice & Wheat Products Processing Technology, Zhengzhou 450002, China., Suo B; College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, China., Fan M; College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China., Ai Z; College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, China; National R&D Center for Frozen Rice & Wheat Products Processing Technology, Zhengzhou 450002, China; Henan Engineering Research Center of Cold-Chain Food, Zhengzhou 450002, China. Electronic address: zhilafood@sina.com.

Publikováno v: Food chemistry [Food Chem] 2024 Oct 24; Vol. 464 (Pt 3), pp. 141778. Date of Electronic Publication: 2024 Oct 24.