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冷冻面团中抗冻酵母选育研究 被引量:2

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摘要 在面包生产中,酵母发酵受温度影响很大,在一定温度范围内,随着温度增加,酵母发酵速度增加,产气量增加,面团发酵产品越理想。随温度降低,酵母发酵能力受抑制,本文通过酵母耐酒精实验、冷冻实验,选育出抗冻酵母,为冷冻面团进一步应用打下基础。
出处 《职业技术》 2012年第7期117-118,共2页 Vocational Technology
基金 黑龙江教育厅科技项目<抗冻酵母及保护剂的筛选及在冷冻面团中的应用>项目编号:12515225
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