酵子中产淀粉酶微生物的分离及其对馒头品质的影响

Effect of Amylase Producing Microorganisms in Yeast Sub on Steamed Bread Quality

对酵子中的微生物进行分离和纯化,筛选出产淀粉酶较优的菌种并考察了其对蒸制馒头特性的影响。采用碘熏蒸法共筛选得到产淀粉酶微生物菌种9株,将产酶能力较强的细菌L1号应用到馒头的制作中,实验结果表明,在面团发酵过程中加入L1后,蒸制的馒头硬度变小,而馒头的比容、高径比和白度没有显著变化。

In this study, microorganisms in yeast sub were isolated to study their production of amylase. Bacte-ria L1 which produced more amylase among the 9 strains was applied to study their effects on the quality of the steamed bread. The results showed that addition of L1 decreased the hardness of steamed bread but has little ef- fect on the specific volume, ratio between high and diameter and whiteness.