Effect of sourdough fermented with corn oil and lactic acid bacteria on bread flavor

Wu, SM; Peng, YL; Xi, JZ; Zhao, QY; Xu, D; Jin, ZY; Xu, XM

Xu, D (通讯作者)，Jiangnan Univ, State Key Lab Food Sci & Technol, 1800 Lihu Rd, Wuxi 214122, Jiangsu, Peoples R China.

LWT-FOOD SCIENCE AND TECHNOLOGY, 2022; 155 ():

Abstract

Corn oil and Lactococcus laths (L. lactis) were selected for improving the sourdough bread aroma, and their effect on bread flavor was studied. Volati......

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