| 冷冻面团的研究与发展 |
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| 引用本文： | 王文果.冷冻面团的研究与发展[J].四川食品与发酵,2006,42(3):15-19. |
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| 作者姓名： | 王文果 |
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| 作者单位： | 福建农林大学食品科学学院,福州,350002 |
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| 摘 要： | 冷冻面团是面包生产的一种新工艺，本文对冷冻面团开发的背景、现状和主要技术问题作了简要的介绍，探讨了酵母耐冷冻性的研究。可通过两种途径提高酵母的耐冷冻性：一方面利用改良剂来保护酵母细胞；另一方面通过生物技术培养发酵良好的耐冻藏酵母，最后对我国冷冻面团的发展前景作了展望。
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| 关 键 词： | 冷冻面团 耐冻性酵母 发酵 |
| 文章编号： | 1671-6892(2006)03-0015-0005 |
| 修稿时间： | 2006年4月25日 |
Research and Development of the Frozen Pasta |
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| WANG Wen-guo.Research and Development of the Frozen Pasta[J].Sichuan Food and Fermentation,2006,42(3):15-19. |
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| Authors: | WANG Wen-guo |
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| Abstract: | The frozen pasta was a kind of new craft of bread producing, this text introduced the background, present condition and main technical problems of the frozen pasta development, and the freezing resistant yeast was also introduced. The freezing resistant of the yeast can improve through two kinds of paths: on the one hand, using improver protest the yeast cell; on the other hand, using biological technology cultivate the freezing resistant yeast. At last viewed the outlook of the frozen pasta in our country. |
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| Keywords: | Frozen pasta the freezing resistant yeast ferment |
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