Structural reconfiguration of gluten-starch matrices driven by yeast fermentation and its effects on quality of fermented dried noodles.
Zhang G; Zhao P; Zhu L; Wang Z; Wang J; Wu Z · 2026 · Food chemistry
WASTE classifies this as Negative / Null Result Report · AI classification, approximate
The study found no significant effect — useful as a negative control or null benchmark for your own design.
Abstract (excerpt)
This study aimed to systemically investigate the effects of yeast fermentation (0-2% yeast, flour basis; 0.5-2 h) on gluten and starch structures, and cooking and textural properties of fermented dried noodles (FDN). Yeast fermentation…
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Metadata source: Europe PMC · DOI 10.1016/j.foodchem.2026.149417