面包酵母耐冷冻性影响因子分析  

Analysis of Factors Affecting the Freezing Resistance of Baker’s Yeast

作　　者：何青 He Qing(Angel Yeast(Binzhou)Co.,Ltd.,Binzhou Shandong 251800)

机构地区：[1]安琪酵母(滨州)有限公司,山东滨州251800

出　　处：《山西化工》2023年第2期63-65,共3页Shanxi Chemical Industry

摘　　要：冷冻面团技术是近几十年面包生产中新研发的一种制作工艺,通过分别进行面团制作和面包烘烤来实现提高面包厂的生产效率,同时冷冻面团也能保证面包烘烤时口感新鲜,而冷冻面团的关键在于使用耐冷冻的面包酵母,为此,本文对面包酵母的耐冷冻性机理和不同元素如海藻糖等物质对面包酵母耐冷冻性的影响进行了分析,以供参考。Frozen dough technology is a newly developed manufacturing process in bread production in recent decades.It can improve the production efficiency of the bakery by making dough and baking bread separately.At the same time,frozen dough can also ensure the freshness of bread when baking.The key to frozen dough is to use freeze-resistant baker’s yeast.Therefore,in this paper,the freezing resistance mechanism of baker’s yeast and the effect of different elements such as trehalose on the freezing resistance of baker’s yeast were analyzed for reference.

关 键 词：冷冻面团技术 面包酵母耐性 海藻糖 

分 类 号：TQ926.1[轻工技术与工程—发酵工程]