焙乐道puratos酸面团.pptxVIP

;Presentation Outline;;;;;Steamed buns in China;Steamed buns in China;Steamed buns in China;Steamed buns in China;Steamed buns in China;Sourdough Fermentation Technology;;;Research Objective;Sample collection;Origin;;Sample;;Secondary screening of sourdoughs;Texture analysis;Texture analysis;Sensory evaluation;Flavor Profiles;;121 volatile compounds ;Flavor Profiles for the addition of alkali (GC-MS);SDQ;Conclusions ;Compare with sample SDQ, sourdough steamed bread HNZ and HBX contain more flavor volatiles; After the addition of alkali, the total amount of flav