大豆蛋白面粉复合速冻面团中酵母活力及产品品质的研究

The Research of the Yeast's Activity and Quality of the Deep Frozen Dough from Flour and Soy Protein

研究了大豆蛋白面粉复合速冻面团中酵母菌对工艺条件的敏感性和稳定性,明确了工艺条件对酵母菌活力的影响效应,对复合面团的产品——馒头进行感官评定和质构分析,结果表明,在湿度75%～80%,30℃下发酵1h,中心温度-18℃,30℃解冻1 h的复合面团中酵母菌活力最高,蒸制出馒头的感官评分最高。

In this study,the sensitivity and the stability of yeast to different processing conditions in deep frozen dough with flour and soy protein were studied,and the effects on the activities of yeast by the technology were confirmed.Sensory evaluation and texture analysis of the complex dough products — steamed bread were performed.The results showed when the humidity 75% ~ 80%,fermentation 1 h under 30 ℃,center temperature-18 ℃,30 ℃ unfrozen for 1 h,the yeast in the complex dough had the highest activities,the steamed bread made from the dough had the best sense.