Effects of Commercial Yeast on the Quality of Frozen Dough and Steamed Bread in Different Regions of China

Figure 3

The NMR of commercial yeast in the southern, central, and northern regions. (a) denotes the spin-spin relaxation time (T₂) with frozen dough made from commercial yeast produced in the southern region of China; (b) denotes the spin-spin relaxation time (T₂) with frozen dough made from commercial yeast produced in the central region of China; and (c) denotes the spin-spin relaxation time (T₂) with frozen dough made from commercial yeast produced in the northern region of China.

(a)

(b)

(c)