Effect of Mixed Yeast Strains and Additives on the Quality of Long-Term Refrigerated Fermented Doughs.

• Tác giả: Xiaoyu Fu, Jun Liu, Yun-Guo Liu, Lei Lou, Qilong Qian, Yixian Tu, Mengnan Wang, Yingji Wang, Zhe Wu, Jun Xing, Lei Yang, Jiamin Zhu
• Ngôn ngữ: eng
• Thông tin xuất bản: Switzerland : Foods (Basel, Switzerland) , 2025
• Bộ sưu tập: NCBI
• ID: 706388

Tóm tắt

With a prolonged refrigeration time, dough becomes syruped and the gluten strength is weakened, which negatively affects the texture of the dough. At the same time, differences in the growth and metabolism of different yeasts lead to large differences in the physicochemical properties of the dough and the final quality of the product. Therefore, in this study, suitable additives and non-