面食生产过程中酵母发酵特性对比分析

Comparative Analysis of Yeast Fermentation Characteristics in the Production Process of Food Made of Flour

以面食生产过程中所用到的4种酵母发酵特性为研究对象,通过对面食生产过程中酵母发酵时的产气量、面团体积变化量、蛋白酶活力和淀粉酶活力以及发酵过程中乳酸菌和酵母菌含量进行试验测定,并对试验测定数据进行对比,以此来反映面食生产过程中酵母发酵特性。对比数据表明,不同的酵母菌因酶活力、酵母菌和乳酸菌含量的不同,导致在面食生产发酵过程中酵母发酵特性出现差异,数据对比结果可为面食生产过程中酵母的选择和发酵过程控制提供参考依据。

The fermentation characteristics of four kinds of yeast used in the production process of food made of flour are studied.The gas production,dough volume change,protease activity,amylase activity and the content of Lactobacillus and yeast in the fermentation process are tested,and the test data are compared to reflect yeast fermentation characteristics in the production process of food made of flour.The comparative data show that different yeasts have different fermentation characteristics in the production process of food made of flour due to different enzyme activities,yeast content and Lactobacillus content,the data comparison results can provide reference for yeast selection and fermentation process control in the production process of food made of flour.