粮油食品科技

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酵母产气特性及其对馒头面团酸度的影响
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Effects of yeast characteristic of gas production on the acidity of steamed bread dough
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    摘要:

    为确定不同品种酵母产气特性及其对发酵面团酸度的影响,将发酵面团于28、32、35、38、40 ℃五个温度条件下测定面团发酵产气曲线图,对发酵过程中面团的酸度和pH进行测定。结果表明酵母最佳产气温度为38 ℃,添加不同品种酵母面团的产气性能有明显差异,面团发酵酸度和面团pH与酵母的添加量和酵母耐糖特性均有关系,发酵过程中面团酸度呈现上升趋势,面团pH逐渐下降。

    Abstract:

    In aim to identify the gas characteristics produced by different species of yeasts and their influence on fermented dough acidity, the curves of gas production, under the condition of 28, 32, 35,38 and 40 ℃, were determined respectively. The acidity and pH value of dough during fermentation were determined as well. Results showed that the optimum temperature for gas production was 38 ℃. The gas properties of dough, fermented by different yeasts, were obviously different. The acidity and pH value of dough was relevant to both adding amount of yeast and sugar resistant characteristics of yeast. The acidity was increasing during fermentation process, thus the pH value declined.

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宋金丽,郑心羽,张佩.酵母产气特性及其对馒头面团酸度的影响[J].粮油食品科技,2015,23(6):12-14.

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  • 在线发布日期: 2015-12-08
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