| 面包生产用干酵母发酵特性的研究 |
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| 引用本文： | 杜连起.面包生产用干酵母发酵特性的研究[J].河北科技师范学院学报,1999(4). |
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| 作者姓名： | 杜连起 |
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| 作者单位： | 河北职业技术师范学院食品工程系!昌黎，066600 |
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| 摘 要： | 对6 种即发活性干酵母:马利干酵母、梅山酵母王、梅山干酵母、燕牌干酵母、丹宝利牌干酵母和燕山牌即发干酵母的发酵特性进行了研究。结果表明,不同干酵母的耐盐性和耐糖性均不相同;通过对糖盐交互作用的分析得知,不同干酵母对配料中所用糖和盐的比例有不同的要求,马利干酵母的耐盐性最好,梅山酵母王的耐糖性最好,马利干酵母对糖盐交互作用的适用性最好。
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| 关 键 词： | 干酵母 发酵特性 适用性 |
STUDY ON FERMENTATION CHARACTERISTIC OF DRY YEAST IN BREAD PRODUCTION |
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| Du Lianqi.STUDY ON FERMENTATION CHARACTERISTIC OF DRY YEAST IN BREAD PRODUCTION[J].Journal of Hebei Normal University of Science & Technology,1999(4). |
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| Authors: | Du Lianqi |
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| Abstract: | The fermentation characteristic of six instant activated dry yeasts:Mali dry yeast,Meishan yeast king,Meishan dry yeast,Yan brand dry yeast,Danbaoli dry yeast and Yanshan instant activated dry yeast were studied in the experiment.The results revealed that salt resistance and sugar resistance of different dry yeast were quite different.The mutual effect of sugar and salt was analyzed,which showed that different dry yeast needs different proportion of sugar and salt.Mali dry yeast is the best for salt resistance,Meishan yeast king is the best for sugar resistance and Mali dry yeast is the best for the alternate effect of sugar and salt. |
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| Keywords: | dry yeast fermentation characteristic suitability |
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