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酵母和加工条件对冷冻面团生产的影响 被引量：15

Influence of yeast and process conditions on frozen dough production
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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。 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.
作者 吕莹果 陈能飞 李军鹏
机构地区 江南大学食品学院 广州江大和风香精香料有限公司
出处 《粮食与食品工业》 2007年第3期26-30,共5页 Cereal & Food Industry
关键词 冷冻面团 酵母 加工条件 frozen dough yeast process conditions
分类号 TS213.21 [轻工技术与工程—粮食、油脂及植物蛋白工程]
  • 相关文献

参考文献22

  • 1Marston P E, Frozen dough for breadmaking[J].Baker's Dig,1978,52(5):18 - 20.
  • 2Wolt M J,D'Appolonia B L. Factors involved in the stability of frozen dough[J]. Cereal Chem., 1984(61)s 209 - 221.
  • 3Maria Florencia Mazzobre, Maria Del Pilar, Jorge Chirife. Protective role of trehalose on thermal stability of lactase in relation to its glass and crystal forming properties and effect of delaying ctystallization[J]. Lebensm. Wiss. U. Technol, 1997(30):324-329.
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  • 9Myers D K, Attfield P V. Intracellular concentration of exogenous glycerol in saccharomyces cerevisiae provides for improved leavening of frozen sweet doughs [J]. Food Microbiology, 1999 (16) : 45 - 51.
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二级参考文献10

  • 1Hino A, Takano H, Tanaka Y. New freeze-tolerant yeast for frozen dough preparations. Cereal Chem. 1987,64(4):269～275
  • 2Kyogoku Y, Ouchi K. Isolation of a cold-sensitive fermentation mutant of a baker's yeast strain and its use in a refrigerated dough process. Appl Environ Microbial, 1995,61(2):639～642
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  • 7张守文.冷冻面团加工烘焙食品的最新技术动态[J].中国粮油学报,1999,14(2):17-23. 被引量：12
  • 8陆婕,管筱武,梁运祥.冷冻面团面包工艺的研究进展[J].粮食与饲料工业,2000(10):38-40. 被引量：11
  • 9许春英,王昌禄.抗冻性面包酵母选育及其在冷冻面团中应用[J].粮食与油脂,2001,14(2):30-32. 被引量：9
  • 10刘传富,董海洲,侯汉学.冷冻面团面包生产技术及其前景展望[J].粮食与油脂,2001,14(9):44-45. 被引量：6

共引文献18

同被引文献177

引证文献15

二级引证文献121

粮食与食品工业
2007年 第3期

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