Figure - PMC

Skip to main content

An official website of the United States government

Here's how you know

Here's how you know

Official websites use .gov
A .gov website belongs to an official government organization in the United States.

Secure .gov websites use HTTPS
A lock ( ) or https:// means you've safely connected to the .gov website. Share sensitive information only on official, secure websites.

View full-text article in PMC

. 2023 Sep 6;12(18):3333. doi: 10.3390/foods12183333

Search in PMC
Search in PubMed
View in NLM Catalog
Add to search

© 2023 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

PMC Copyright notice

Specific volume of steamed bread fermented by different starter cultures. According to the GB/T 21118-2007 appendix [29], the millet seed displacement principle was used to measure the specific volume of steamed bread. The specific volume of the steamed bread produced by two types of starters (yeast (Saccharomyces cerevisiae), and LP-GM4 yeast (Lactiplantibacillus plantarum and yeast)) was determined. Blank indicates volume of the sample that did not undergo any fermentation. Unit of specific volume is mL/g. Values are presented as means ± SD (standard deviation). Results showed that compared to yeast alone, the specific volume of steamed bread fermented by a co-culture of LP-GM4-yeast was increased by about 32%.