不同酵母对无糖面包品质及风味成分的影响  

Effect of different yeasts on sugar-free bread quality and flavor components

作　　者：崔震昆[1] 毕继才 朱琳[2] 莫海珍[1] 

机构地区：[1]河南科技学院食品学院,河南新乡453003 [2]河南科技学院新科学院,河南新乡453003

出　　处：《食品工业科技》2017年第22期90-94,99,共6页Science and Technology of Food Industry

基　　金：2016年河南省高校科技创新团队支持计划(16IRTSTHN007);2016年川菜发展研究中心餐饮科学技术与产业化项目(CC16Z16)

摘　　要：研究了即发高活性干酵母、低糖高活性干酵母和天然酵母液对无糖面包品质及风味成分的影响。结果表明,制作的无糖面包用低糖高活性干酵母发酵时,面包硬度、黏性、咀嚼性、弹性、粘结性、回复性明显优于用即发高活性干酵母和天然酵母液制作的面包。即发高活性干酵母、低糖高活性干酵母、天然酵母液制作的无糖面包含有风味物质分别为29、63、36种。低糖高活性干酵母更适合于制作无糖面包。The texture and flavor substances of sugar-free bread made by high-sugar instant dry yeast, low-sugar instant dry yeast and natural yeast was studied in this paper.The results showed that elasticity, hardness, chewiness, elasticity, adhesiveness and recovery of sugar-free bread made by low-sugar instant dry yeast was obviously superior to the others.The total kinds of flavor substances of sugar-free bread produced by high-sugar instant dry yeast,low-sugar instant dry yeast and natural yeast were 29,63 and 36, respectively.These results indicated that the low-sugar instant dry yeast was more suitable for making sugar -free bread.

关 键 词：无糖面包 酵母 品质 风味成分 

分 类 号：TS201.1[轻工技术与工程—食品科学]