| 酵母和加工条件对冷冻面团生产的影响 |
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| 引用本文： | 吕莹果,陈能飞,李军鹏. 酵母和加工条件对冷冻面团生产的影响[J]. 粮食与食品工业, 2007, 14(3): 26-30 |
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| 作者姓名： | 吕莹果 陈能飞 李军鹏 |
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| 作者单位： | 江南大学食品学院,无锡,214122;广州江大和风香精香料有限公司,广州,510660 |
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| 摘 要： | 综述了酵母和加工条件对冷冻面团生产的影响,介绍了如何通过选择酵母种类、改善配方、改进制作方法及控制冷冻解冻条件等来改善冷冻面团的稳定性.
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| 关 键 词： | 冷冻面团 酵母 加工条件 |
| 文章编号： | 1672-5026（2007）03-0026-05 |
| 收稿时间： | 2007-03-22 |
| 修稿时间： | 2007-03-222007-04-21 |
Influence of yeast and process conditions on frozen dough production |
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| Lü Yingguo,Chen Nengfei,Li Junpeng. Influence of yeast and process conditions on frozen dough production[J]. Cereal and Food Industry, 2007, 14(3): 26-30 |
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| Authors: | Lü Yingguo Chen Nengfei Li Junpeng |
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| Abstract: | The influence of yeast and process conditions on frozen dough production is summarized. The stability of frozen dough can be improved by choosing the best yeast type and production method, optimizing formula and controlling freeze-thaw conditions. |
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| Keywords: | frozen dough yeast process conditions |
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