| 酸性面团对普通面包和豆渣面包品质的影响 |
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| 引用本文： | 唐书泽,林健贞,袁文郡,汪勇,吴建中.酸性面团对普通面包和豆渣面包品质的影响[J].中国粮油学报,2005,20(1):9-12. |
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| 作者姓名： | 唐书泽 林健贞 袁文郡 汪勇 吴建中 |
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| 作者单位： | 暨南大学食品科学与工程系,广州,510632 |
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| 摘 要： | 利用活性酸奶乳酸菌发酵制作酸性面团，在普通面包与豆渣面包中分别加入30％～40％(以面粉计)的这种酸性面团后，面包体积、口感、风味、保鲜期和营养品质得到了明显改善。
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| 关 键 词： | 面团 豆渣 面包品质 乳酸菌发酵 风味 酸奶 面粉 营养品质 保鲜期 面包体积 |
Influences of Sourdough on Quality of Wheat and Soy- residual Breads |
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| Tang Shuze,Lin Jianzhen,Yuan Wenjun,Wang Yong,Wu Jianzhong.Influences of Sourdough on Quality of Wheat and Soy- residual Breads[J].Journal of the Chinese Cereals and Oils Association,2005,20(1):9-12. |
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| Authors: | Tang Shuze Lin Jianzhen Yuan Wenjun Wang Yong Wu Jianzhong |
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| Abstract: | The objectives of the present study are to make good quality sourdough bread by using sponge of yogurt sourdoughs, and to investigate the influences of the sourdough on quality attributes of wheat bread and soy residual bread. The results show that the addition of the sourdough at level of 20%~30% flour base led to volume expansion of the soy residual bread, and led to improvement of taste, flavor, shelf life extension, and nutrition improvement for the both types of bread. |
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| Keywords: | bread sourdough sourdough bread soy residual bread |
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