Research Article
Effects of Commercial Yeast on the Quality of Frozen Dough and Steamed Bread in Different Regions of China
Figure 1
(a) The total volume of CO2 production (Vt) of commercial yeast in the southern, central, and northern regions. Note: S1-S6 denote frozen dough made from commercial yeast produced in the southern region of China, C1-C6 denote frozen dough made from commercial yeast produced in the central region of China, and N1-N6 denote frozen dough made from commercial yeast produced in the northern region of China. (b) The freeze-tolerance rate of commercial yeast in the southern, central, and northern regions.
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