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Yuanyuan Li

Wuhan Polytechnic University

1 Machi Rd, Dongxihu Qu, Wuhan Shi

Hubei Sheng

China

  • Wuhan Polytechnic University

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Study on the changes of flavor compounds in Tartary buckwheat bread during fermentation and baking

Number of pages: 30 Posted: 30 Mar 2026
Xianhui Chang, Siyuan Xu, Zhiyang Dai, Yuanyuan Li, Li Liu, Kun Zhuang, Lei Chen, Xi Chen, Qi Zhang, Jun Li, Wenping Ding, Guozhen Wang and Qingyun Lyu
Wuhan Polytechnic University, Wuhan Polytechnic University, Wuhan Polytechnic University, Wuhan Polytechnic University, affiliation not provided to SSRN, Wuhan Polytechnic University, Wuhan Polytechnic University, Wuhan Polytechnic University, Wuhan Polytechnic University, affiliation not provided to SSRN, Wuhan Polytechnic University, Wuhan Polytechnic University and Wuhan Polytechnic University
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Abstract:

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Tartary buckwheat bread, volatile compounds, GC-MS, fermentation, baking