面包酵母发酵力与面粉淀粉酶活力关系的研究  

The Relationship between Fermentation Abilities of Baker's Yeast and Amylase Activity

作　　者：柏晓雯 林雪[1] 刘小二[1] 徐佳[1] 张翠英[1] 肖冬光[1] 

机构地区：[1]天津市工业微生物重点实验室,天津科技大学生物工程学院,天津300457

出　　处：《食品研究与开发》2016年第24期12-15,共4页Food Research and Development

基　　金：国家自然科学基金项目“面包酵母海藻糖代谢机制与耐冷冻机理的研究”(31171730)

摘　　要：为了研究面包酵母不加糖面团发酵力与面粉中淀粉酶活力的关系,用5种不同品牌的标准粉和4个同一品牌不同生产日期的标准粉测定了一种活性干酵母的发酵力,并测定了这些面粉的淀粉酶活力。结果表明测定的发酵力最高的可以达到625 mL,最低的只有325 mL。而面粉最高的淀粉酶活力为18.5 U,最低的为2.7 U,并与发酵力的结果一致,表明面粉中的淀粉酶活力与测定的面包酵母不加糖面团发酵力结果呈正相关。In order to study the relationship between fermentation abilities of baker＇s yeast in low-sugar dough and amylase activity, five kinds of different brand standard flour and four different production data of one brand standard flour were used to determine the fermentation abilities of one instant active dry yeast. The amylase activity of these standard flour were also measured. Results showed that the fermentation abilities of the highest measurement can reach 625 mL, but the lowest is only 325 mL. While the highest flour amylase activity was 18.5 U and the lowest was only 2.7 U, which consistent with the results of fermentation abilities. Results suggested that amylase activity in the flour and the fermentation abilities of baker＇s yeast in low-sugar dough were positively correlated.

关 键 词：面包酵母 发酵力 淀粉酶活力 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]