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Solid State Fermentation for Foods and Beverages
book

Solid State Fermentation for Foods and Beverages

by Jian Chen, Yang Zhu
November 2013
Intermediate to advanced content levelIntermediate to advanced
408 pages
11h 38m
English
CRC Press
Content preview from Solid State Fermentation for Foods and Beverages
262
ssf for foods and beverages
dough actually allows the dough to absorb more water. e final mois-
ture of the dough after steaming will increase to about 45% or more.
Steaming time is controlled in the range of 40–60 min. Continuous
steaming now is popular in large- scale factories and the steamer is
shown in Figure8.34.
8.2.2.5.2.3 Qu Making Before qu making, the seed culture is
incubated in flasks. e micro organ ism employed in qu making is
Aspergillus oryzae Huniang 3.042.
e formulation of the culture medium for the qu is wheat flour
(100–110 kg), water (30–36 kg), and seed culture (0.3 kg). e seed
culture is first mixed with some flour, t ...
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Publisher Resources

ISBN: 9781439844960