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Here, we evaluated 0%, 30%, 50%, 70%, and 100% sourdough addition in a sourdough\u2013yeast 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 \u221218 \u00b0C, 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\u2013yeast co-fermentation in frozen flour products.<\/jats:p>","DOI":"10.3390\/foods15173074","type":"journal-article","created":{"date-parts":[[2026,8,31]],"date-time":"2026-08-31T04:24:03Z","timestamp":1788150243000},"page":"3074","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Sourdough-Yeast Co-Fermentation Preserves Frozen Raw Stuffed-Bun Quality"],"prefix":"10.3390","volume":"15","author":[{"given":"Xiaoling","family":"Zhou","sequence":"first","affiliation":[{"name":"School of Food Science and Engineering, Jiangsu University, Zhenjiang 212013, China"},{"name":"Chen Ke Ming Food Manufacturing Co., Ltd., No. 1 Xing Sheng Avenue, Industrial Park, Nanxian, Yiyang 413200, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"methodology","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"},{"role":"data-curation","vocabulary":"credit"}]},{"given":"Dongsheng","family":"Zhang","sequence":"additional","affiliation":[{"name":"Chen Ke Ming Food Manufacturing Co., Ltd., No. 1 Xing Sheng Avenue, Industrial Park, Nanxian, Yiyang 413200, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"conceptualization","vocabulary":"credit"},{"role":"methodology","vocabulary":"credit"}]},{"given":"Sinan","family":"Xu","sequence":"additional","affiliation":[{"name":"Chen Ke Ming Food Manufacturing Co., Ltd., No. 1 Xing Sheng Avenue, Industrial Park, Nanxian, Yiyang 413200, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"supervision","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"}]},{"given":"Yanju","family":"Hu","sequence":"additional","affiliation":[{"name":"Chen Ke Ming Food Manufacturing Co., Ltd., No. 1 Xing Sheng Avenue, Industrial Park, Nanxian, Yiyang 413200, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"}]},{"given":"Bin","family":"Xu","sequence":"additional","affiliation":[{"name":"School of Food Science and Engineering, Jiangsu University, Zhenjiang 212013, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"writing-review-editing","vocabulary":"credit"}]},{"given":"Zhihua","family":"Li","sequence":"additional","affiliation":[{"name":"School of Food Science and Engineering, Jiangsu University, Zhenjiang 212013, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"writing-review-editing","vocabulary":"credit"}]},{"given":"Xiaobo","family":"Zou","sequence":"additional","affiliation":[{"name":"School of Food Science and Engineering, Jiangsu University, Zhenjiang 212013, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"funding-acquisition","vocabulary":"credit"}]}],"member":"1968","published-online":{"date-parts":[[2026,8,30]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"106524","DOI":"10.1016\/j.fbio.2025.106524","article-title":"Improving the Quality of Frozen Steamed Stuffed Buns after Freeze-Thaw Cycles: Synergistic Effects of Cellulase, Xylanase and Sourdough","volume":"68","author":"Fu","year":"2025","journal-title":"Food Biosci."},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Yang, B., Zhang, Y., Yuan, J., Yang, M., Yang, R., Gu, Z., Xie, C., Zhou, Q., Jiang, D., and Zhou, J. 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