发酵对馒头风味物质的影响

Effect of fermentation on flavor substances of steamed bread

馒头是中国传统主食之一,馒头的风味是决定馒头质量的关键因素之一。针对馒头中的风味物质种类进行了总结,对馒头的主要发酵剂及发酵剂中各类微生物对馒头中风味物质的影响进行了论述,并概述了发酵工艺对馒头风味物质的影响,为实现馒头的工业化生产提供一定的参考。

Steamed bread is a traditional staple food in China. The flavor is a key factor for determining the quality of steamed bread. The types of flavor substances of steamed bread were summarized. The effect of main starter culture and various microorganisms on the flavor substances of steamed bread was discussed. And the effect of fermentation technology on the flavor substances of steamed bread was summarized. It provided some reference for the realization of the industrialized production of steamed bread.