用乳酸菌和酵母共同发酵法生产面包的研究  

Research on Producing Bread by Collective Fermentation Process Using Lactobacillus and Yeast

作　　者：李慧东[1] 刘冠勇[1] 

机构地区：[1]山东省滨州职业学院,滨州256624

出　　处：《食品工业》2007年第6期25-26,共2页The Food Industry

摘　　要：特定乳酸菌和酵母共同发酵法是生产面包的一种全新方法。该方法生产的面包不但发酵香味特别浓郁,且有柔和的酸、香复合滋味,保质期长。通过试验得出,乳酸菌发酵剂最佳添加量为2%左右。It is a new method of producing bread by collective fermentation process using specifically lactobacillus and yeast. Though this method, the bread has full-bodied fermentative fragrance and soft acid, fragrant multiple flavor, meanwhile, the shelf life has been extended. The optimal addition of lactobaciUus is about 2%.

关 键 词：乳酸菌 发酵 面包 工艺 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]