Open Project fund of Hubei Key Laboratory for Processing and Transformation of Agricultural Products [2022NCPJGSZDSYSYB12]
机构署名：
本校为第一机构
院系归属：
食品科学与工程学院
摘要：
Inulin exhibits the abilities to increase the survival rate of yeast in frozen dough during the storage time and improve the quality of the bread prepared therefrom. Summary Effects of inulin on yeast in frozen dough and bread prepared from the frozen dough were examined in this study. The number of hydrogen bonds increased accordingly and both short‐chain and long‐chain inulin in the dough could combine with more water and reduce water migration. And both these inulin types improved the survival rate and fermentability of yeast. Inulin addit...
