摘要
研究面包酵母面团发酵力的测定方法,讨论在不加糖面团和高糖面团中培养时间与酵母加量的关系,确定了最佳的测定条件,同时对市售8株商品面包酵母进行比较。
The determination method of baker＇s yeast fermentation ability was studied in this paper. In unsugared and sweet dough, the relationship between proof time and yeast addition amount was discussed, and the optimization experiment conditions were determined. And 8 commercial baker＇s yeasts were tested for their different application fields.
出处
《食品科技》
CAS
北大核心
2008年第7期199-202,共4页
Food Science and Technology
关键词
面包酵母
面团发酵力
测定方法
Baker＇s yeast
dough fermentation ability
determination method
