摘要
酵母在面包中的作用,在于使面包膨胀,并有利于其发挥应有的风味,同时为面包的外皮提供更诱人的色泽。然而,不同的配方、配料和加工工艺,对酵母的性能均有一定程度的影响。
Bakers' yeasts are used to leaven dough through the production of CO2 and for the maturation of dough, and to give flavor to bread. In this article, we focus on the features and applications of 3 types of commercial bakers' yeast, namely compressed (fresh) yeast, cream yeast and dry high activity instant yeast.
出处
《中国食品工业》
1998年第10期18-19,共2页
China Food Industry
