摘要
研究了老面与酵母经不同比例混合后相关发酵指标的变化,通过测定老面与酵母在不同比例下糖化力、发酵力、酯化力及霉菌含量的变化情况,发现当发酵剂的混合比例在1∶6时表现最好。
The change of fermentation indicators after sourdough mixed with yeast ent proportion was investigated. By measuring saccharification ability, fermentation ab terification ability and mold content under different proportion, the results show that best when the fermentation agent mixing ratio is at 1 ： 6.
出处
《粮食与食品工业》
2012年第1期38-40,共3页
Cereal & Food Industry
基金
2011年河南省科技攻关项目"面食风味发酵剂的开发与应用"的应用研究部分(编号:102102110198)
关键词
老面
酵母
发酵指标
sourdough
yeast
fermentation indicator in differ- ility, esit is the
