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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, 0(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, 0(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  
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