Effect of different yeast on the quality of steamed bread made by self-fermentable flour during the accelerated experimental storage

In order to study the effects of different high-sugar and low-sugar resistant dry yeasts on the quality of self-fermentable flour during accelerated experimental storage (35 ℃, 65% relative humidity), self-fermentable flour was prepared by common wheat flour with 4 kinds of high-sugar and low-sugar resistant dry yeasts that had good fermentation power selected in previous experiments. The results showed that during accelerated experimental storage, with the extension of storage time, the quality of the steamed bread gradually decreased, and the specific volume of steamed bread significantly decreased (P<0.05) and the hardness significantly increased (P<0.05) from the second week. At 0 d of storage, although the specific volume of steamed bread in the low-sugar yeast tolerant group was larger than that in the high-sugar yeast tolerant group, the steamed bread in the low-sugar yeast tolerant group could not rise at 3 weeks, and the specific volume of steamed bread in the high-sugar yeast tolerant group was 47.7%- 79.5% higher than that in the low-sugar yeast tolerant group. However, the high sugar tolerant dry yeast group could not rise after 4 weeks of storage, indicating that the high sugar tolerant yeast maintained good stability of yeast vitality, and the 1# high sugar tolerant yeast vitality maintained the optimal. The results could provide data support for extending the shelf life of steamed bread self-fermentable flour for a certain time.