| 食品厂用酵母发酵力测定方法 |
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| 引用本文： | 夏青,阚翠蛛.食品厂用酵母发酵力测定方法[J].粮食与食品工业,2009,16(4):44-45. |
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| 作者姓名： | 夏青 阚翠蛛 |
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| 作者单位： | 郑州海嘉食品有限公司,郑州,450003 |
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| 摘 要： | 介绍了一套检测高糖酵母和低糖酵母质量的简易测量方法，此方法可以简洁、快速地测定酵母的发酵力与发酵速度，以便在馒头与面包生产中更合理地选择酵母的品种。
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| 关 键 词： | 酵母 发酵力 醒发速度 测定 |
Determination method of attenuative power of yeast in food factory |
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| Xia Qing,Kan Cuishu.Determination method of attenuative power of yeast in food factory[J].Cereal and Food Industry,2009,16(4):44-45. |
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| Authors: | Xia Qing Kan Cuishu |
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| Affiliation: | Zhengzhou 450003 |
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| Abstract: | A simple method to determinate the quality of high-sugar yeast and low-sugar yeast is introduced,in order to choose the reasonable variety of yeast for producing bread and steamed bread.This method can test the attenuative power and fermentation speed of yeast fast and simply. |
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| Keywords: | yeast attenuative power fermentation speed determination |
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