摘要
研究了酵母中谷胱甘肽对面团流变性质的影响．对３ 种酵母在发酵过程中胞内、胞外谷胱甘肽的含量进行了测定，发现这种影响的程度主要与胞外的谷胱甘肽含量相关．
The content of glutathione in the intracells and extracells of three spiecies of baker's yeast were determined respectively.The effect of glutathione on the rheological properties of dough were investigated.It was found that those effects were mainly depended on the content of glutathione released from yeast cells.
基金
保加利亚国家科学基金
关键词
谷胱甘肽
面包酵母
面团流变性
酵母
blutathione
baker's yeast
rheological properties of dough
