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Effects of different fermentation agents on the quality of foxtail millet steamed bread during processing

Xingxue Si Shaohui Li Changyu Zhang Wei Zhao Aixia Zhang Hongmin Li Jingke Liu

Journal of Future Foods2026，Vol.6Issue(5)：P.921-933,13.

Journal of Future Foods2026，Vol.6Issue(5)：P.921-933,13.DOI:10.1016/j.jfutfo.2024.12.004

Effects of different fermentation agents on the quality of foxtail millet steamed bread during processing

Xingxue Si ¹Shaohui Li ²Changyu Zhang ²Wei Zhao ²Aixia Zhang ²Hongmin Li ³Jingke Liu²

作者信息

1. Institute of Biotechnology and Food Science,Hebei Academy of Agriculture and Forestry Science,Shijiazhuang 050051,China College of Life Sciences and Food Engineering,Hebei University of Engineering,Handan 056000,China
2. Institute of Biotechnology and Food Science,Hebei Academy of Agriculture and Forestry Science,Shijiazhuang 050051,China
3. College of Life Sciences and Food Engineering,Hebei University of Engineering,Handan 056000,China
折叠

摘要

关键词

Fermentation agents/Grain processing/Foxtail millet dough/Steamed bread quality

分类

轻工纺织

引用本文复制引用

Xingxue Si,Shaohui Li,Changyu Zhang,Wei Zhao,Aixia Zhang,Hongmin Li,Jingke Liu..Effects of different fermentation agents on the quality of foxtail millet steamed bread during processing[J].Journal of Future Foods,2026,6(5):P.921-933,13.

基金项目

supported by the National Natural Science Foundation of China(32472397) （32472397）

the supported by Agriculture Research System of China(CARS-06-14.5-A29). （CARS-06-14.5-A29）

Journal of Future Foods

ISSN：2772-5669

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