ArticleFoods (Basel, Switzerland)2026
Sourdough-Yeast Co-Fermentation Preserves Frozen Raw Stuffed-Bun Quality.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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.
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.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
Abstract
Frozen raw steamed stuffed buns lose volume and harden during storage, limiting industrial quality retention. Here, we evaluated 0%, 30%, 50%, 70%, and 100% sourdough addition in a sourdough-yeast co-fermentation system and examined microbial, metabolic, and gluten-related changes. At 30% addition, the dough reached a maximum height of 47.7 mm and produced the best overall product quality. After 30 days at -18 °C, this group retained the highest specific volume, approximately 21% above the control, together with lower hardness and higher sensory scores. Yeast and lactic acid bacteria (LAB) counts remained at 6.21 and 7.50 lg CFU/g, respectively, and proline accumulation was positively correlated with greater freeze tolerance, suggesting that it may play a role in cryoprotection, but the causal relationship remains to be further experimentally verified. Free sulfhydryl content increased by 6.25%, compared with 73.02% in the control, indicating less disruption of gluten disulfide bonds. Therefore, under the experimental conditions employed in this study (specific wheat flour, sourdough fermentation system, and 30-day frozen storage), the 30% sourdough addition level exhibited the best overall quality improvement, probably through coordinated microbial metabolism and preservation of the gluten network. These findings support the use of sourdough-yeast co-fermentation in frozen flour products.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
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.