多菌种混合发酵对主食风味的影响

随着经济的发展和生活水平的不断提高,对主食的质量提出了更高的要求。传统主食发酵剂属于混合菌种发酵,发酵的馒头风味独特,深受人们的青睐。近年研究发现混合菌种发酵的酸面团能够改善面包产品的风味和质构,增加谷物产品的营养价值,延长货架期等。对多菌种混合发酵主食产生的风味物质进行了研究,包括风味物质的组成、影响因素和检测等。

Effection of co-fermentation on flavour of staple food

With the development of economy and improvement of living standards,it is put forward to request staple foods with high quality.Traditional starter culture of staple foods belonging to co-fermentation,the final products has unique flavour,and deeply favoured by person.Recent studies found that co-fermented sourdough can improve flavour and quality of bread,increase nutritional value of grain products,and extend shelf life.It will study the flavour produced by co-fermentation,including composition,factors an...