摘要
特定乳酸菌和酵母共同发酵法是生产面包的一种全新方法。该方法生产的面包不但发酵香味特别浓郁,且有柔和的酸、香复合滋味,保质期长。通过试验得出,乳酸菌发酵剂最佳添加量为2%左右。
It is a new method of producing bread by collective fermentation process using specifically lactobacillus and yeast. Though this method, the bread has full-bodied fermentative fragrance and soft acid, fragrant multiple flavor, meanwhile, the shelf life has been extended. The optimal addition of lactobaciUus is about 2%.
出处
《食品工业》
北大核心
2007年第6期25-26,共2页
The Food Industry
关键词
乳酸菌
发酵
面包
工艺
lactobacillus
ferment
bread
process
