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Cereals and bread from China
Nang is a staple bread of the Uyghurs of Xinjiang, made from a dough that is fermented before baking. Doughs from six Xinjiang regions held 14 yeast species, with Saccharomyces cerevisiae the main one, and doughs from Xinjiang and from Toksun in Turpan also held lactic acid bacteria such as Lactobacillus sanfranciscensis.
| Wheat flour | Named for hemek nan, the most common style of Uyghur nan[wp] |
| Water | Named for hemek nan[wp] |
| Salt | Named for hemek nan[wp] |
| Fermented nang dough (sourdough) | The doughs sampled in the studies were already fermented[abdurusul2015][zhang2024][anwar2017] |
| Starter | sourdough (fermented nang dough) |
What changes: Wheat flour, water and salt are mixed into a dough
Hemek nan, the most common style of Uyghur nan, is made with wheat flour, salt, water and vegetable oil. Output: wheat dough.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Nang is a staple bread of the Uyghurs of Xinjiang, made from a dough that is fermented before baking. Doughs from six Xinjiang regions held 14 yeast species, with Saccharomyces cerevisiae the main one, and doughs from Xinjiang and from Toksun in Turpan also held lactic acid bacteria such as Lactobacillus sanfranciscensis. Saccharomyces cerevisiae, the main yeast and Yeasts of 14 species in 10 genera in all, including Pichia fermentans, Pichia membranifaciens, Candida humilis, Torulaspora delbrueckii and Wickerhamomyces anomalus do most of the fermenting.
The dough is fermented by yeasts, mainly S. cerevisiae, together with lactic acid bacteria such as L. sanfranciscensis, as in a sourdough. Doughs from Toksun, Turpan also held Bacillus amyloliquefaciens as a predominant bacterium.
Every number is labelled with how it is known. How this atlas is made
Nan is described as one of the oldest components of Uyghur cuisine and an integral part of the diet (Wikipedia, Uyghur cuisine). Anwar and colleagues (2017) call fermented naan a traditional staple of the Uyghurs and note that the dough fermentation method differs between the regions where Uyghur families live.
