摘要
对大曲和酵母以不同比例混合,研究二者混合后的发酵力,糖化力和酯化力,并用于馒头制作,通过对馒头进行理化指标测定和感官评分,确定大曲和酵母以1:6的比例混合制作出的馒头最好,感官评分最高。
The Daqu distiller＇s yeast and yeast were mixed in different proportions to study the fermentation power, saccharification and esterification force of the mixture of the two, and for steamed bread production, Through physical and chemical parameters and sensory score were measured on steamed bread, determined Daqu and yeast were mixed in 1：6 ratio would produce the best steamed bread, get the highest sensory score.
出处
《食品科技》
CAS
北大核心
2012年第6期178-181,共4页
Food Science and Technology
基金
2010年河南省科技攻关项目(102102110198)
河南工业大学研究生教育创新计划资助项目(10YJS003)
关键词
大曲
酵母
馒头
品质
Daqu （distiller＇s yeast）
yeast
steamed bread
quality
