不同地区传统面食发酵剂在面包生产中的应用  

Application of traditional dough starterculture from different areas in bread production

作　　者：陈岑[1] 操庆国[1] 韩艳丽[1] 涂圣涛 CHEN Cen;CAO Qing-guo;HAN Yan-li;TU Sheng-tao(Department of Bioengineering, Jiangsu Polytechnic College of Agriculture and Forestry, Jurong 212400, Jiangsu, China)

机构地区：[1]江苏农林职业技术学院生物工程系,江苏句容212400

出　　处：《粮食与油脂》2017年第11期21-24,共4页Cereals & Oils

基　　金：江苏农林职业技术学院面上项目(2014kj18)

摘　　要：将从不同地区采样的15种酵子样品作为面团发酵剂制作面包,通过测定面团发酵力、面包比容、质构特性以及感官特性等理化指标,筛选出发酵性能优良的酵子发酵剂。结果表明:来自河南新乡的样品5和河南商丘的样品7发酵力强(分别为2.75和2.85),面包具有较大的比容(分别为4.17 mL/g和4.53 mL/g),质构特性和感官品质也优于其他样品,表现出了更优越的面包发酵潜力,为酵子面包的工业化生产提供理论依据。15 kinds of Jiaozi collected from different areas were used as starter culture to make bread. Through the determination of fermenting power of dough, specific volume, texture and sensory properties of bread, the Jiaozi with excellent fermenting power was selected. The results revealed that sample 5 and sample 7（respectively collected from Xinxiang and Shangqiu in Henan province） had higher fermenting power（2.75 and 2.85 respectively）, larger specific volume（4.17 mL/g and 4.53 mL/g）, better texture properties and sensory qualities than other samples. Sample 5 and sample 7 highlighted superior potential for fermenting bread, which provided some related theoretical basis for industrial production of bread fermented by Jiaozi.

关 键 词：传统发酵剂 面包 发酵力 比容 质构 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]