Effect of different yeast on the quality of steamed bread made by self-fermentable flour during the accelerated experimental storage

Effect of different yeast on the quality of steamed bread made by self-fermentable flour during the accelerated experimental storage

In order to study the effects of different high-sugar and low-sugar resistant dry yeasts on the quality of self-fermentable flour during accelerated experimental storage (35 ℃, 65% relative humidity), self-fermentable flour was prepared by common wheat flour with 4 kinds of high-sugar and low-sugar...

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Bibliographic Details
Main Author: ZHAO Jinhong, QIU Xue, LI Yushuang, CHEN Jianfeng, ZHANG Ying, Li Xianming, ZHENG Yan, GU Chuanchang, PENG Yijiao
Format: Article
Language:English
Published: Editorial Department of China Brewing 2025-01-01
Series:Zhongguo niangzao
Subjects:
self-fermentable flour|steam bread|yeast|quality
Online Access:https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-1-253.pdf
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