Study on sourdough bread

doi:10.13652/j.issn.1003-5788.2016.09.047

Home > Archive>Volume 32, Issue 9, 2016 >201-208. DOI:10.13652/j.issn.1003-5788.2016.09.047

Study on sourdough bread
DOI:
                        10.13652/j.issn.1003-5788.2016.09.047
                    
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                        [cstr]
                    
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Affiliation:(School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China)
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Abstract:

The sourdough and its main microorganism, together with the preparation technology, properties and research status of this kind of bread both domestic and overseas, were introduced in the paper, hoping to provide a new clue for its development and promotion. Finally, a possible development tendency of sourdough bread was also forecasted.

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王立,虞桠芳,钱海峰,等.天然酵母面包研究现状及发展趋势[J].食品与机械英文版,2016,32(9):201-208.

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Received:April 12,2016
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Online: March 09,2023
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