Abstract: In this work, the compositions of flavor substances in steamed bread fermented with a mixed starter culture of Saccharomyces cerevisiae, Lactobacillus acidophilus, Lactobacillus paracasei and Hansenula anomala (4:2:6:1) or commercial bread yeast (Hubei Angel Yeast Co., Ltd.) were determined by simultaneous distillation-extraction (SDE) coupled with gas chromatography-mass spectrometry (GC-MS). The results showed that 36 compounds including hydrocarbons, alcohols, esters and carbonyl compounds were detected in steamed bread prepared with the mixed starter culture; while 16 compounds were detected in steamed bread prepared with pure yeast fermentation. Therefore, mixed strain fermentation could result in more types and contents of flavor compounds in steamed bread than pure yeast fermentation.

Key words: steamed bread, mixed fermentation starter, flavor substance