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Wheat variety dominates Nong-flavor Daqu functionality over compression parameters: A quantitative framework linking crop traits to fermentation starter quality
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DOI：10.1016/j.jafr.2026.103177.png)
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Abstract
En 中文
• Wheat variety dominates Daqu quality (η2=0.890), surpassing compression parameters • Weak-gluten wheat enriches Thermomyces (44.6%) via starch & farinograph traits • Strong-gluten wheat promotes protein-degrading microbes linked to inferior sensory. • Bacteria cluster by wheat variety, fungi more influenced by processing conditions. • Weak-gluten CM93 enables stable, low-energy Daqu production (6 kN/5 s/4.5 kg).
Keywords:
Nong-flavor Daqu
Wheat variety
Compression parameters
Microbial selection
Enzyme activities
Network analysis
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