| 面包酵母发酵力测定方法的探讨 |
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| 引用本文： | 李长文,肖冬光,李志勇.面包酵母发酵力测定方法的探讨[J].食品与发酵工业,2002,28(11):25-27. |
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| 作者姓名： | 李长文 肖冬光 李志勇 |
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| 作者单位： | 天津科技大学食品科学与生物工程学院,天津,300222 |
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| 摘 要： | 探讨了面包酵母发酵力的测定方法。试验结果表明 ,采用发酵 0 .5h内面团的产气量 (mL)作为面包酵母发酵力的指标 ,能较好地反映面包酵母产品的质量 ;面团浮水法设备简单、重复性好 ,且与排水法之间有良好的相关关系 ,亦可作为面包酵母发酵力检测的方法。
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| 关 键 词： | 面包酵母 发酵力 测定方法 |
| 修稿时间： | 2002年7月26日 |
Investigation on Determination Methods of Baker's Yeast Fermentation Ability |
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| Li Changwen,Xiao Dongguang,Li Zhiyong.Investigation on Determination Methods of Baker''s Yeast Fermentation Ability[J].Food and Fermentation Industries,2002,28(11):25-27. |
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| Authors: | Li Changwen Xiao Dongguang Li Zhiyong |
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| Abstract: | The determination methods of baker's yeast fermentation ability were studied in this paper. The results showed it could reflect baker's yeast quality better if gas production amount(mL) of dough during the first 0.5h was used as the index of baker's yeast fermentation ability. Instruments of dough floating are simple and the method has good repetition, and the correlation of dough floating and water draining is good, so it also can be used as the method to determine backer's fermentation ability. |
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| Keywords: | baker's yeast fermentation ability determination method |
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