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

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

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 a...

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Bibliographic Details
Main Authors: Jun Liu, Lei Yang, Yingji Wang, Mengnan Wang, Qilong Qian, Lei Lou, Zhe Wu, Jiamin Zhu, Xiaoyu Fu, Jun Xing, Yixian Tu, Yun-Guo Liu
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Foods
Subjects:
mixed yeast strains
additives
long-term refrigeration
fermented doughs
quality
Online Access:https://www.mdpi.com/2304-8158/14/5/717
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