. . "ves inhibit yeast. ???Encapsulation keeps these preservatives away from active yeast,??? Mr. Feng said. ???When the time is right, they can be released and protect the products from mold growth, which can assist with ensuring quality during shelf life.??? For example, sorbic acid is a very good anti-mold agent with a neutral taste, but it cannot be added directly to dough because it destroys the a" . .