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Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Transactions of the Chinese Society of Agricultural Engineering is the property of Chinese Society of Agricultural Engineering and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to determine the yeast quality for making frozen dough and steamed bread better and more stable, we studied the changes of characteristics of fermentation and rheology of frozen dough made by Guoguang low-sugar high-activity dry yeast (No.1), Actis Mali Apple instant high-active dry yeast (No.2), Pinyi high-activity dry yeast (No.3), Mali high-sugar instant high-active dry yeast (No.4), Danbaoli high-sugar instant high-active dry yeast (No.5) and Angel high-sugar-intolerance high-activity dry yeast (No.6) The doughs which were frozen and stored for 35 days, were analyzed by dynamic rheometer and Rheofermentometer F3, and the texture, color, specific volume and sensory quality of steamed bread made by frozen dough were compared. The results showed that frozen doughs made from different commercial yeasts in different frozen time had different rheological properties and fermentation characteristics. After making steamed bread, their hardness, springiness, resilience, chewiness, lightness, redness, yellowness, specific volume and scores of sensory evaluation showed significant difference (P<0.05) among different yeasts. Their texture, color, specific volume and sensory quality were also significantly different (P<0.05) among different frozen time for the steamed bread made by the same yeast. Frozen doughs made by No. 1 and No.2 always maintained higher fermentation activity, No. 6 had the most stable fermentation characteristics parameters of six kinds of yeasts during the frozen storage of 35 days. Then frozen dough made by No.1, No.5 and No.6 had higher elastic modulus and viscous modulus, No.5 had the most stable rheological properties. The steamed bread made by the frozen dough of No.1 and No.6 always had better sensory quality larger specific volume, better color, and better texture quality. Therefore the frozen dough and steamed bread made by No.1 had better quality and stability, followed by No.6. The results provide a theoretical basis for the selection of yeast in the industrial production of steamed bread made by frozen dough. [ABSTRACT FROM AUTHOR]