面包预混合粉中酵母活力稳定性的研究  

A Study on Stabilizing the Yeast Vitality in the Premixed Bread Flour

作　　者：徐梁[1] 

机构地区：[1]国家粮食储备局无锡科学研究设计院,江苏无锡214035

出　　处：《粮食加工》2010年第2期34-36,80,共4页Grain Processing

基　　金："十一五"国家科技支撑计划重大项目(2006BAD05A09)

摘　　要：通过添加营养盐以及增加酵母用量稳定面包预混合粉中的酵母活力,借助F3流变发酵仪验证试验结果。正交实验结果表明:提高酵母活力影响因素的主次顺序为:NH4Cl,KH2PO4,MgSO4和CaSO4,营养盐的添加最优配比为:NH4Cl 0.04%,CaSO4 0.10%,MgSO4 0.08%,KH2PO4 0.09%能将面包比容提高8%左右,进行25℃密封储藏30 d后,面包预混合粉可做出的面包品质更为理想。This paper based on the pilot studies,by adding inorganic salt and increasing the amount of yeast to stabilize the yeast vitality in the premixed bread flour.In virtue of F3 Rheofermentometer the test results are ver-ified.The orthogonal experiment results show that： the influence sequence to improve yeast vitality was NH4Cl,KH2PO4,MgSO4,CaSO4,the optimum addition ratio of inorganic salt is NH4Cl 0.04%,CaSO4 0.10%,MgSO4 0.08%,KH2PO4 0.09%.The specific volume of bread is boosted by about 8%.After the premixed bread flour was preserved 30 days at the preservation condition of 25 ℃ airproof,the ideal bread could be made by the premixed bread flour.

关 键 词：面包预混合粉 酵母活力 营养盐 量筒法 F3流变发酵仪 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]