摘要
介绍了一套检测高糖酵母和低糖酵母质量的简易测量方法,此方法可以简洁、快速地测定酵母的发酵力与发酵速度,以便在馒头与面包生产中更合理地选择酵母的品种。
A simple method to determinate the quality of high-sugar yeast and low-sugar yeast is introduced, in order to choose the reasonable variety of yeast for producing bread and steamed bread. This method can test the attenuative power and fermentation speed of yeast fast and simply.
出处
《粮食与食品工业》
2009年第4期44-45,共2页
Cereal & Food Industry
关键词
酵母
发酵力
醒发速度
测定
yeast
attenuative power
fermentation speed
determination
