天然水果酵母对吐司面包烘焙品质的影响  

The Effects of Fruit Sourdough on the Baking Quality of Toast

作　　者：李雨霖 LI Yulin(Hunan Food and Drug Vocational College,Changsha 410000,China)

机构地区：[1]湖南食品药品职业学院,湖南长沙410000

出　　处：《食品安全导刊》2024年第22期77-79,共3页China Food Safety Magazine

摘　　要：为探究天然水果酵母对吐司面包烘焙品质的影响,本研究采用天然水果酵母制作吐司,对其比容、硬度、感官评分进行评价,并与普通商用干酵母制作的面包进行对比。结果表明,在乳酸菌和酵母菌的共同作用下,适当添加天然酵母能使吐司面包的比容增大、硬度减小、感官评分提高。对比普通商用干酵母,使用天然水果酵母制作的吐司风味更加丰富,组织结构更加细腻,口感更富有弹性。In order to explore the effect of fruit sourdough on the baking quality of toast,fruit sourdough was used to make toast,and its specific volume,hardness and sensory scores were evaluated,and compared with ordinary commercial dry yeast.The results showed that under the combined action of lactic acid bacteria and yeast,proper addition of fruit sourdough could increase the specific volume,decrease the hardness and improve the sensory score of toast.Compared with common commercial dry yeast,toast prepared with fruit sourdough has richer flavor,more delicate texture and tasted elastic.

关 键 词：天然水果酵母 烘焙品质 吐司 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]