Impact of the fermentation broth of Ganoderma lucidum on the quality of Chinese steamed bread

Impact of the fermentation broth of Ganoderma lucidum on the quality of Chinese steamed bread

Abstract The potential of fermentation broth of Ganoderma lucidum (FBG) in improving the quality of Chinese steamed bread (CSB) was firstly evaluated. The sensory quality scores of CSB treated by FBG are significantly higher than that of CSB in the control, and texture profile analysis also indicate...

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Bibliographic Details
Main Authors: Zhao Guowei, Wei Lili, Liu Yufeng, Wang Hailei
Format: Article
Language:English
Published: SpringerOpen 2019-08-01
Series:AMB Express
Subjects:
Laccase
Amylose
Amylase
Chinese steamed bread
Ganoderma lucidum
Amylopectin
Online Access:http://link.springer.com/article/10.1186/s13568-019-0859-5

Internet

http://link.springer.com/article/10.1186/s13568-019-0859-5

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