The chemical rheological properties of pea protein dough and the storage stability of pea steamed bread were improved and the beany flavor was reduced by cooperative fermentation
The present study found that fermentation with Lp90 and LRa05 had positive impact on the quality and flavor of pea steamed bread. © 2025 Society of Chemical Industry.
Authors
- Guohua Zhang
- Tao Wu (ORCID: https://orcid.org/0000-0002-0629-8421)
- Man Ren (ORCID: https://orcid.org/0000-0002-8033-9420)
- Jinjin Yin (ORCID: https://orcid.org/0000-0001-5664-2123)
- Yan Jin (ORCID: https://orcid.org/0000-0003-3981-7459)
- Yashi Li
- Chao Li (ORCID: https://orcid.org/0000-0003-1568-9704)
- Yuting Sun (ORCID: https://orcid.org/0009-0009-5144-0931)
Institutions
- Tianjin University of Science and Technology (CN)
- Shanxi University (CN)
- Tianjin Food Group (China) (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-12-03
- DOI
- https://doi.org/10.1002/jsfa.70355
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Tianjin Science and Technology Program