Microbial diversity in laomian and yeast dough and its influence on volatiles in Chinese‐steamed bread

Steamed bread was a traditional Chinese staple food. Both Laomian (LM) and Angel yeast (AY) had distinct benefits as dough starters and were employed in steamed bread. The aim of this study was to study the difference in microbes and flavors between LM and AY dough, and the correlation between microbes and flavors, Lactobacillus, Saccharomyces, and Aspergillus were the dominant genus in the LM dough, while Saccharomyces was the dominant fungus in the AY dough. The characteristic flavor compounds of LM-steamed bread were 3-methyl-1-butanol, phenylethylene, decanal, gamma-nonanolactone, ethyl caprate, geranylacetone, β-lonone, and flavor substances were the key factors cause the differences in aroma of the dough and the main reason affects the flavor specificity of LM-steamed bread. Besides, principal component analysis (PCA) and correlation analysis showed Lactobacillus and Saccharomyces were closely related to flavor. This study provided a theoretical foundation for the application of typical strains in steamed bread. Practical applications This study provided a theoretical basis for the application of various typical strains in LM dough and the improvement of product flavor in industrial production as well as research on flavor retention of LM dough. In addition, the determination of the key flavor substances of LM-steamed bread lays a foundation for the preparation of LM-steamed bread flavor microcapsules. The application of LM-steamed bread flavor microcapsules in ordinary commercial-steamed bread can solve the problem that although the commercial yeast-steamed bread is simple to make, its flavor is not as good as that of LM-steamed bread.