Application of Composite Strain Fermentation in Steamed Bread

In order to explore the effects of different sourdough flavor starters on the quality of steamed bread, angel yeast steamed bread (AQ), Kazachstania humilis-Lactobacillus plantarum-Weissella cibaria fermented steamed bread (FP), Kazachstania humilis fermented steamed bread (JM), Kazachstania humilis-Lactobacillus plantarum fermented steamed bread (JZ), Kazachstania humilis-Weissella cibaria fermented steamed bread (JS) and industrial sourdough steamed bread (LM) were analyzed and compared for the pH value, titratable acidity (TTA), dough fermentation power, specific volume, color difference, texture, electronic nose sensing value and sensory evaluation. The results showed that compared with LM group, pH of the experimental steamed bread was lower (5.47~5.67), the pH of steamed bread in the FP group significantly decreased by 13.6% (P