摘要
用量筒面团直观法分析比较了马利牌干酵母及发发牌鲜酵母在低温（３～５℃）条件下的发酵力，耐盐性及耐糖性，并确定了低温发酵过程中，两种酵母的适宜用量及适宜发酵时间。研究结果表明。
The gassing power,salt tolerance and sugar tolerance of Mauripan active dry yeast and Fafa fresh yeast at low temperature(3～5℃)were compared.Appropriate quantity and fermentation times for above two yeasts in low temperature were determined.The results showed that the two yeasts has the low temperature tolerance.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1998年第2期37-42,共6页
Food and Fermentation Industries
关键词
低温发酵
干酵母
鲜酵母
面包
low temperature fermentation,dry yeast,fresh yeast
