| 不同酵母、不同发酵工艺对面包质量影响的比较研究 |
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| 引用本文： | 张守文,张智武.不同酵母、不同发酵工艺对面包质量影响的比较研究[J].食品与发酵工业,1997,23(6):24-30,35. |
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| 作者姓名： | 张守文 张智武 |
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| 作者单位： | 黑龙江商学院食品工程系!哈尔滨，150076，黑龙江商学院食品工程系!哈尔滨，150076 |
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| 摘 要： | 探讨了使用不同酵母和不同发酵工艺，对面包的风味、感官质量和保鲜期的影响。研究结果表明：不同种类酵母、不同发酵工艺对面包质量具有显著影响。
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| 关 键 词： | 酵母 发酵工艺 面包 |
The Effect of Different Yeast and Different Fermentation Process on the Quality of Bread |
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| Zhang Shouwen, Zhang Zhiwu.The Effect of Different Yeast and Different Fermentation Process on the Quality of Bread[J].Food and Fermentation Industries,1997,23(6):24-30,35. |
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| Authors: | Zhang Shouwen Zhang Zhiwu |
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| Abstract: | Flavour, organoleptic quality and shelf-life of bread made by different processwith different yeast was discussed. The result showed that quality of bread made by differentprocess with different yeast was obviously different. |
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| Keywords: | yeast fermentation method bread |
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