市售酵母对面团发酵特性和馒头品质的影响  

Effects on fermentation characteristics of dough and quality of steamed bread of yeast on the market

作　　者：范会平[1] 李瑞[1] 郑学玲[2] 艾志录[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 [2]河南工业大学粮油食品学院,河南郑州450001

出　　处：《粮食与油脂》2016年第6期9-13,共5页Cereals & Oils

基　　金：公益性行业(农业)科研专项经费资助(201303070)

摘　　要：为了研究不同酵母对面团发酵特性及馒头感官品质的影响,采用F3流变发酵仪测定了25种不同发酵剂的发酵特性参数,并与量筒法测定结果进行相关性分析。结果表明:不同酵母对面团的发酵特性和馒头品质的影响不同。量筒法与发酵仪法测得的产气量结果具有极显著的相关性;发酵仪测定的产气量与馒头评分具有显著的相关性。10#酵母不仅发酵性能好,而且制成的馒头感官品质佳;在馒头的制作中优先选择10#酵母,其次是6#和25#。In order to research the effects of different yeast on fermentation characteristics of dough and sensory quality of steamed bread,characteristic parameters of fermentation of 25 different kinds of leaven were determined by rheofermentometer F3 instrument,and the correlation analysis was performed between the detected results of the method of the measuring cylinder and rheofermentometer instrument. Effects of different yeast on the fermentation characteristics of dough and quality of steamed bread were respectively different. Correlation of the gas production between cylinder method and rheofermentometer F3 instrument was extremely significant. And correlation between the gas production of rheofermentometer F3 instrument and scores of sensory evaluation was also significant.The fermentation performance of NO.10 yeast was not only good,but also the quality of steamed bread made with NO.10 yeast was better. In the production of steamed bread,NO.10 yeast was preferred,followed by NO.6 and NO.25.

关 键 词：酵母 F3流变发酵仪 发酵特性 馒头品质 

分 类 号：TS201.3[轻工技术与工程—食品科学]