This study discloses a yeast, yeast powder, and its application in noodle processing.

This study discloses a type of yeast, yeast powder, and its application in noodle processing. It was deposited on July 17, 2023, at the Institute of Microbiology, Chinese Academy of Sciences, with the accession number CGMCC NO.27948. By utilizing the yeast provided in this study to produce yeast powder and incorporating this yeast powder into the processing of noodles, the yeast has the capability to proliferate and metabolize in the dough, resulting in the production of polysaccharide compounds. This increases the food's stickiness, making the noodles more elastic, enhancing their aroma, and improving their texture.