Evidence map›Paper›PMID 40077421›Full record

ArticleFoods (Basel, Switzerland)2025

Effect of Mixed Yeast Strains and Additives on the Quality of Long-Term Refrigerated Fermented Doughs.

Jun Liu, Lei Yang, Yingji Wang, Mengnan Wang, Qilong Qian, Lei Lou, Zhe Wu, Jiamin Zhu, Xiaoyu Fu, Jun Xing and 2 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

  1. Article
  2. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

12 authors.

Jun LiuXinjiang Key Laboratory of Biological Resources and Genetics Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830046, China.
Lei YangXinjiang Key Laboratory of Biological Resources and Genetics Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830046, China.
Yingji WangXinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Urumqi 830011, China.
Mengnan WangXinjiang Key Laboratory of Biological Resources and Genetics Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830046, China.
Qilong QianCollege of Grain, Oil and Food Science and Material Reserve, Xinjiang Agricultural Vocational and Technical University, Urumqi 830001, China.
Lei LouXinjiang Key Laboratory of Biological Resources and Genetics Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830046, China.
Zhe WuXinjiang Key Laboratory of Biological Resources and Genetics Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830046, China.
Jiamin ZhuXinjiang Key Laboratory of Biological Resources and Genetics Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830046, China.
Xiaoyu FuXinjiang Key Laboratory of Biological Resources and Genetics Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830046, China.
Jun XingXinjiang Key Laboratory of Biological Resources and Genetics Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830046, China.
Yixian TuXinjiang Key Laboratory of Biological Resources and Genetics Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830046, China.
Yun-Guo LiuCollege of Life Sciences, Linyi University, Linyi 276005, China.ORCID 0000-0002-2118-6057

Funding

Research, Development and Popularization Demonstration of Key Technologies for "Central Kitchen" Processing of Staple Food Naan. 2021B02001-3-3
6 · The paper itself

Abstract

With a prolonged refrigeration time, dough becomes syruped and the gluten strength is weakened, which negatively affects the texture of the dough. At the same time, differences in the growth and metabolism of different yeasts lead to large differences in the physicochemical properties of the dough and the final quality of the product. Therefore, in this study, suitable additives and non-

Indexed as

additivesfermented doughslong-term refrigerationmixed yeast strainsquality

Identifiers

PMID40077421
PMCPMC11898408

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.