摘要
探讨了馒头生产过程中酵母发酵的机理、作用,以及常见发酵工艺特点和面团发酵技术。研究结果证明,面团发酵后,馒头质量明显改善,原料成本有所降低,但较直接成型醒发工艺繁琐。
The fermentation
mechanism and function of the yeast in the production of steamed bread,as well as the
characteristics of normal fermentation technology and the dough fermentation technique were
discussed. The results proved that the quality of steamed bread was improved remarkbly and the
cost was reduced after fermentation of dough,however this was overlaborate comparing with the
direct forming technology.
出处
《粮食与饲料工业》
CAS
北大核心
1999年第2期40-42,共3页
Cereal & Feed Industry
关键词
酵母
发酵工艺
馒头
质量
fermentation with yeastfermentation technologyquality of
steamed bread