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

doi:10.11882/j.issn.0254-5071.2025.01.037

ZHAO Jinhong, QIU Xue, LI Yushuang, CHEN Jianfeng, ZHANG Ying, Li Xianming, ZHENG Yan, GU Chuanchang, PENG Yijiao

China Brewing ›› 2025, Vol. 44 ›› Issue (1) : 253-257.

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China Brewing ›› 2025, Vol. 44 ›› Issue (1) : 253-257. DOI: 10.11882/j.issn.0254-5071.2025.01.037

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

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 44(1): 253-257 https://doi.org/10.11882/j.issn.0254-5071.2025.01.037

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Received	Revised	Published
2024-09-30	2024-10-24	2025-01-25
Issue Date
2025-03-04

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