不同酵母对面团发酵特性及馒头品质的影响  

Effects of Different Yeasts on Fermentation Property of Dough and Quality of Mantou

作　　者：胡丽花[1] 苏东民[1] 苏东海[2] 

机构地区：[1]河南工业大学,郑州450052 [2]北京电子科技职业学院,北京100029

出　　处：《中国粮油学报》2009年第12期32-35,共4页Journal of the Chinese Cereals and Oils Association

基　　金：北京市自然科学基金资助项目(5093026);北京市教委科技计划面上项目(KM200900002003)

摘　　要：就不同酵母对面团发酵特性和馒头品质的影响进行了试验。通过比较不同酵母发酵面团的产气量和面团膨发状态,进而确定相同条件38℃,88%RH,酵母添加量0.8%,不同酵母的最适发酵时间,然后对其发酵的馒头进行感官评价和质构测定,结果显示:不同酵母发酵面团时的产气量和面团膨发状态不同,Y-1、Y-2、Y-3和Y-4的最适发酵时间依次为40、30、25和30 min。由感官评价和质构测定结果还得出结论:不同酵母显著影响馒头产品的感官评价总分,且感官评价和质构测定参数与其面团发酵性能相一致。The effects of different yeasts on the fermentation property of dough and quality of Mantou were studied.Through comparing gas production and leavening state during dough fermentation among different yeasts used,the optimum fermentation times of different yeasts at the same conditions of fermentation temperature 38 ℃,relative humidity 88% and yeast dose 0.8% were determined,then the sensory profile and texture of Mantou were evaluated.Results： The gas production and leavening state by using different yeasts are different, and the optimum fermentation times of Y - 1, Y - 2, Y - 3 and Y - 4 are 40, 30, 25 and 30 min, respectively. The sensory evaluation score of Mantou is significantly influenced by bakerg yeast, and the sensory evaluation and texture profile analysis of Mantou correspond with the fermentation property of dough.

关 键 词：不同酵母 面团特性 馒头 品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]