期刊论文

Application of Different Yeasts on Flour Fermented Foods

He, B.

中文

中国粮油学报

1003-0174

2018

33

11

20-25

10.3969/j.issn.1003-0174.2018.11.005

本校为第一机构

为研究典型市售面用酵母发酵特性,并使其在发酵面制品(面包、馒头)中发挥最佳作用,采用均匀设计,将以发酵面制品比容和粗细气孔比为主要依据得到的感官评分为评价指标,分别获得了8种不同酵母用于发酵面制品制备的最佳工艺参数.在面包制作中,最佳工艺条件下四个品种低糖酵母组AL、BL、CL、DL感官评分为91、89、91.5、94;四个品种高糖酵母组AH、BH、CH、DH感官评分为96、95、93、95.在馒头制作中,最佳工艺条件下四个品种低糖酵母组AL、BL、CL、DL感官评分为96、91、94.5、95.5;四个品种高糖酵母组AH、BH、CH、DH感官评分为96、98、92.5、92.该结果表明,不同品种的酵母存在质量差异,但在优化的工艺...

In order to study the fermentation characteristics of typical commercial yeasts and make these yeasts play an optimal role in flour fermented food (baked bread, steamed bread),the uniform design was applied and sensory scores based on specific volume and porosity ratio of flour fermented food were used as the evaluation index in this paper. The optimal technological parameters of eight different yeasts for the preparation of flour fermented food were obtained respectively. In the preparation of baked bread, the sensory scores of four low-sugar-...