| 萌发玉米粉对发酵的影响 |
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| 引用本文： | 马永强,韩春然,李志江.萌发玉米粉对发酵的影响[J].食品科学,2006,27(4):126-129. |
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| 作者姓名： | 马永强 韩春然 李志江 |
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| 作者单位： | 哈尔滨商业大学食品工程学院,黑龙江,哈尔滨,150076 |
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| 摘 要： | 本文研究了萌发6d的玉米粉对乳酸发酵和面包面团发酵的影响.实验结果表明,作为添加成分,在乳酸发酵中,萌发玉米粉可以促进乳酸菌的生长,提高其产酸量,并使发酵乳的粘度迅速增加.在面包面团发酵中,萌发玉米粉能够促进酵母菌的增殖,增加面团持气性,缩短发酵时间.
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| 关 键 词： | 萌发玉米粉 乳酸发酵 面团 |
| 文章编号： | 1002-6630（2006）04-0126-04 |
| 收稿时间： | 2005-06-24 |
| 修稿时间： | 2005-06-24 |
Effects of Germinating Com Flour on Fermentation |
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| MA Yong-qiang,HAN Chun-ran,LI Zhi-jiang.Effects of Germinating Com Flour on Fermentation[J].Food Science,2006,27(4):126-129. |
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| Authors: | MA Yong-qiang HAN Chun-ran LI Zhi-jiang |
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| Affiliation: | College of Food Engineering, Harbin Commercial University, Harbin 150076, China |
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| Abstract: | The effects of the geminated corn flour (germination for 6 days) on the lactic acid fermentation and dough fermentation were studied. The results showed that, as additive, germinated corn flour enhanced the growth of lactic acid bacteria and yeast, increased the amount of lactic acid and the viscosity of the fermented milk, and increased holding gas ability and shortened fermentation time in dough fermentaion. |
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| Keywords: | germinated corn flour lactic acid fermentation dough fermentation |
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