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Proteomics identifies the composition and manufacturing recipe of the 2500-year old sourdough bread from Subeixi cemetery in China.

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Shevchenko,  Anna
Max Planck Institute of Molecular Cell Biology and Genetics, Max Planck Society;

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Knaust,  Andrea
Max Planck Institute of Molecular Cell Biology and Genetics, Max Planck Society;

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Thomas,  Henrik
Max Planck Institute of Molecular Cell Biology and Genetics, Max Planck Society;

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Shevchenko,  Andrej
Max Planck Institute of Molecular Cell Biology and Genetics, Max Planck Society;

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Citation

Shevchenko, A., Yang, Y., Knaust, A., Thomas, H., Jiang, H., Lu, E., et al. (2014). Proteomics identifies the composition and manufacturing recipe of the 2500-year old sourdough bread from Subeixi cemetery in China. Journal of Proteomics, 105, 363-371.


Cite as: https://hdl.handle.net/21.11116/0000-0001-05F1-9
Abstract
We report on the geLC-MS/MS proteomics analysis of cereals and cereal food excavated in Subeixi cemetery (500-300BC) in Xinjiang, China. Proteomics provided direct evidence that at the Subexi sourdough bread was made from barley and broomcorn millet by leavening with a renewable starter comprising baker's yeast and lactic acid bacteria. The baking recipe and flour composition indicated that barley and millet bread belonged to the staple food already in the first millennium BC and suggested the role of Turpan basin as a major route for cultural communication between Western and Eastern Eurasia in antiquity. This article is part of a Special Issue entitled: Proteomics of non-model organisms.