Improvement of the freezing resistance characteristics of yeast in dough starter

Improving the freezing resistance of yeast in dough starters is one of the most effective methods to promote the healthy development of frozen dough technology. When the dough starter was composed of yeast, lactic acid bacteria and acetic acid bacteria, the microbial proportion was 10:1:5, and the r...

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Bibliographic Details
Published in:Food chemistry 2024-11, Vol.458, p.140258, Article 140258
Main Authors: Li, Haifeng, Lv, Yulan, Zhang, Yingmiao, Wang, Xifeng, Li, Zhijian, Qu, Jianhang
Format: Article
Language:English
Subjects:
acetic acid
Acetobacter sp
Bread - analysis
Bread - microbiology
cell membranes
confocal microscopy
corn flour
Dough starter
Fermentation
Flour - analysis
food chemistry
Freezing
Freezing resistance
frozen dough
nuclear magnetic resonance spectroscopy
proline
Saccharomyces cerevisiae - metabolism
Triticum - chemistry
Triticum - growth & development
Triticum - metabolism
Triticum - microbiology
water distribution
wheat flour
Yeast
yeasts
Zea mays - chemistry
Zea mays - growth & development
Zea mays - metabolism
Zea mays - microbiology
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Summary:Improving the freezing resistance of yeast in dough starters is one of the most effective methods to promote the healthy development of frozen dough technology. When the dough starter was composed of yeast, lactic acid bacteria and acetic acid bacteria, the microbial proportion was 10:1:5, and the ratio of wheat flour to corn flour was 1:1. The proline contents of the starters and the survival rates and fermentation capacity of yeast significantly increased compared with those of the starter composed of yeast and wheat flour only (P 
ISSN:0308-8146
1873-7072
1873-7072
DOI:10.1016/j.foodchem.2024.140258