面包酵母细胞出芽率与产品质量关系研究

Fraction of Budding Cells and the Quality of Baker's Yeast

速用压榨酵母(Compressed yeast,CY)和活性干酵母(Active dry yeast,ADY)是用于面点制作的主要两类酵母产品。发酵力则是其共同质量指标。目前,国产压榨酵母的发酵力波动很大,活性干酵母不仅发酵力低,而且保质期短。面包酵母的发酵力定义为由一定数量的酵母样品,面粉和水制成的面团在恒温下产生CO_2的能力。本文采用Burrows法测量面包酵母发酵力,面团由0.15克干酵母。

Fermentative activity is the most important quality index of baker's yeast (Saccharomyces cerevisiae) for baking. Its found by the experimental investigation of the relationship of the cell cycling varible that when FBC is not very high, the fermentative activity of shortterm stored compressed baker's yeast has a positive correlation of FBC (completely conflicting to the conventional concept); while for active dry yeast and long-term stored compressed yeast , the fermentative activity is reversely proportional to FBC.