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.
Publication Date
9-28-2016
First Page
201
Last Page
208
DOI
10.13652/j.issn.1003-5788.2016.09.047
Recommended Citation
Li, WANG; Yafang, YU; Haifeng, QIAN; Hui, ZHANG; and Xiguang, QI
(2016)
"Study on sourdough bread,"
Food and Machinery: Vol. 32:
Iss.
9, Article 47.
DOI: 10.13652/j.issn.1003-5788.2016.09.047
Available at:
https://www.ifoodmm.cn/journal/vol32/iss9/47
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