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

Table 1

The information of 18 commercial yeasts.

Number	Name	Production area	Latitude
s1	Forise	Chongzuo	22°40N
s2	Angie	Chongzuo	22°40N
s3	Baoli	Chongzuo	22°40N
s4	Kingain	Chongzuo	22°40N
s5	Swallow	Laibin	23°73N
s6	Chuibao	Dehong	25°20N
c1	Jiaomuwang	Zhengzhou	34°75N
c2	Xifa	Linyi	35°06N
c3	Colourful	Heze	35°24N
c4	Wonder Farm	Zhangjiakou	39°30N
c5	Yanshan	Zhangjiakou	39°30N
c6	Wuweiliangcang	Zhangjiakou	39°30N
n1	Eagle	Chifeng	42°27N
n2	Zhanyi	Ili	43°49N
n3	Mauripan	Harbin	45°75N
n4	Xinliang	Suihua	46°38N
n5	Damofang	Suihua	46°38N
n6	Aoli	Tacheng	47°15N

Note: Commercial yeasts are divided into three regions according to the latitude of origin, and each region is being numbered from lowest to highest according to latitude. s1-s6 indicate commercial yeast produced in the southern region of China, c1-c6 indicate commercial yeast produced in the central region of China, and n1-n6 indicate commercial yeast produced in the northern region of China.