| 几种面包活性干酵母发酵不加糖面团性能的比较 |
| |
| 引用本文： | 王振,肖冬光,张翠英,庞思娜.几种面包活性干酵母发酵不加糖面团性能的比较[J].食品与发酵工业,2010(1). |
| |
| 作者姓名： | 王振 肖冬光 张翠英 庞思娜 |
| |
| 作者单位： | 天津科技大学生物工程学院工业微生物教育部重点实验室; |
| |
| 摘 要： | 对市场上的5种面包活性干酵母(ADY)进行了发酵性能测定。结果表明,不同面包酵母对低糖面团与不加糖面团发酵力存在差异,其中ADY1基本无差别,ADY2的差别较小(3.2%),而ADY4(11.9%)、ADY5(9.4%)的差别较大。通过对5种酵母麦芽糖发酵速度和葡萄糖阻遏程度的分析表明,干酵母ADY1、ADY2发酵麦芽糖速度较快,葡萄糖阻遏程度较小;而ADY4、ADY5发酵麦芽糖速度较慢,葡萄糖阻遏程度较高。可见,麦芽糖发酵速度快、葡萄糖阻遏程度小的酵母品种比较适合于不加糖面团的发酵。
|
| 关 键 词： | 活性干酵母 不加糖面团 麦芽糖发酵力 葡萄糖阻遏 |
The Comparison of Fermentation Activity Among Different Brands of ADY in Plain Dough Fermentation |
| |
| Wang Zhen,Xiao Dongguang,Zhang Cuiying,Pang Sina.The Comparison of Fermentation Activity Among Different Brands of ADY in Plain Dough Fermentation[J].Food and Fermentation Industries,2010(1). |
| |
| Authors: | Wang Zhen Xiao Dongguang Zhang Cuiying Pang Sina |
| |
| Affiliation: | Wang Zhen,Xiao Dongguang,Zhang Cuiying,Pang Sina(Key Laboratory of Industrial Microbiology,Ministry of Education,College of Biotechnology,Tianjin University of Science , Technology,Tianjin 300457,China) |
| |
| Abstract: | In this paper,fermentation ability of 5 kinds of active dry yeast available in market was studied.The result showed differences in the abilities when these yeasts were used in fermenting low-sugar dough and plain dough.Fermentation ability of ADY1 was the same on low-sugar dough and plain dough.However,the fermentation ability of strain ADY2,ADY5 and ADY4 on low-sugar dough was 3.2%,9.4% and 11.9% respectively higher than that on plain dough.After analyzing the fermentation rate and the glucose effect of th... |
| |
| Keywords: | ADY plain dough maltose fermentation ability glucose repression |
| 本文献已被 CNKI 等数据库收录！ |
|
