不同酵母对冷冻面团发酵特性及馒头品质的影响  

Effects of Different Yeasts of Fermentiom Property of Frozen Dough and Quality of Mantou

作　　者：周洪禄[1] 李梦琴[1] 冯蕾[1] 

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《食品与发酵工业》2011年第11期56-59,共4页Food and Fermentation Industries

摘　　要：对市场上4种活性干酵母进行了无糖和低糖面团发酵活力及冷藏1周后发酵力的变化进行测定。结果表明:不同酵母在无糖面团和低糖面团中的发酵力存在差异,酵母Y2基本无差别,Y1、Y3和Y5发酵力都有不同程度的提高。冷藏7d后相对发酵力的测定表明:Y1、Y3和Y4在无糖面团中相对发酵力较高;Y2和Y3在低糖面团中的相对发酵力较高。通过无糖冷冻面团馒头感官评价及质构特性的测定,用酵母Y3来发酵的冷冻面团馒头品质较好。In this paper,the fermentation ability of 4 kinds of active dry yeast were studied.As a result,differences were shown when these yeasts were used in fermenting low-sugar dough and plain dough.The fermentation ability of Y1 was the same for low-sugar dough and plain dough.The fermentation ability of Y2,Y5 and Y4 for low-sugar dough was higher than that on plain dough in the analysis on the relative value of fermentation ability after frozen for 7 days in low-sugar dough and plain dough,respectively.Y1,Y3 and Y4 have higher relative value of fermentation ability in plain dough;Y3 and Y4 have higher relative value of fermentation ability in low-sugar dough.The sensory evaluation and texture profile analysis of frozen steamed bread showed that the Y3 has a better quality on frozen steamed bread.

关 键 词：不同酵母 冷冻面团 低糖面团 发酵力 相对发酵力 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]