摘要
综述了耐低温面包酵母的耐冻机理和决定冷冻面团质量的因素。冷冻面团的稳定性与酵母质量、面团配方、冷冻前发酵工艺和冻融速率等有关 ,筛选耐低温酵母菌种是冷冻面团面包的关键因素 ;海藻糖含量。
The cryotolerance mechanism of baker's yeast and the effect factors of frozen dough were reviewed. Frozen dough bread quality is relative to yeast, formula of frozen dough, technology of frozen dough preferment and thawing condition, etc. Selecting cryotolerant baker's yeast is the key factor of frozen dough bread. Trehalose levels, culture and thawing conditions of yeast strain play an important role in cryotolerance mechanism of baker's yeast.
出处
《粮食与饲料工业》
CAS
北大核心
2000年第10期38-40,共3页
Cereal & Feed Industry
关键词
耐低温
面包酵母
冷冻面团
面包
cryotoletance
baker's yeast
frozen dough
br|
