冷冻面团技术及其研究现状  

Frozen dough technology and it's research status

作　　者：于治中[1] 丁长河[1] 李里特[1] 徐怡[2] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052 [2]河南工业大学生物工程学院,河南郑州450052

出　　处：《食品工业科技》2008年第4期308-310,共3页Science and Technology of Food Industry

基　　金：“河南省杰出人才创新基金”(0621000900)

摘　　要：冷冻面团技术是一种较为成熟的面包、点心的生产技术。本文介绍了冷冻面团技术在面包生产上的应用,综述了国内外对冷冻面团、耐冷冻酵母的研究现状,最后对我国冷冻面团的发展前景作了展望。Frozen dough is a kind of well developed technology applied on the production of bread, snack, etc. This article mainly introduced the application on bread production of frozen dough. It also summarized the research status of frozen dough and freeze-tolerant yeast in the world. Finally it prospected the development of frozen dough in our country.

关 键 词：冷冻面团 面包 研究现状 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]