摘要
综述乳酸菌在面包发酵工艺中的应用。从乳酸菌发酵产生的酸性环境、乳酸菌发酵过程中面筋蛋白的变化、乳酸菌发酵产生的多糖及其他物质的作用,及其对面包老化影响等方面分析乳酸菌在面包发酵工艺中应用的理论依据。列举出国内外一些研究成果,并结合实验结果,明确乳酸菌应用于面包发酵工艺中有利于提高面包品质。
Review the application of lactic acid bacteria in the bread making. Something caused by lactic acid bacteria fermentation, such as the acid environment, changes of gluten protein, polysaccharides and other substances were analyzed. The effect of lactic acid bacteria on bread staling also be involved. Foreign and domestic research results were listed, proving the application of lactic acid bacteria in the bread making improve the bread quality.
出处
《广东化工》
CAS
2016年第16期299-300,共2页
Guangdong Chemical Industry
基金
广东环境保护工程职业学院院长基金(KY201301006
KY201301007
KY201403002)
关键词
乳酸菌
面包发酵
应用
lactic acid bacteria bread making application
