乳酸菌发酵酸面团在面包发酵工艺中的研究进展  

Research Progress of Lactic acid bacteria Fermented Sour Dough in Bread Fermentation Process

作　　者：江义蕊 王永霞 JIANG Yirui;WANG Yongxia(College of Life Science and Food Engineering,Hebei University of Engineering,Handan,Hebei 056038,China)

机构地区：[1]河北工程大学生命科学与食品工程学院,河北邯郸056038

出　　处：《农产品加工》2025年第1期91-94,共4页Farm Products Processing

基　　金：河北省重点研发计划项目(21327118D);邯郸市科技研发计划项目(21422012317)。

摘　　要：乳酸菌发酵酸面团技术是一种利用乳酸菌制作酸面团的传统食品制作方法,广泛应用于面包制作中。通过综述乳酸菌发酵酸面团技术在面包发酵工艺中的应用、酸面团及菌种的选择,以及乳酸菌发酵酸面团的研究进展,以期为酸面团制作技术的进一步研究和应用提供参考。The technology of Lactic acid bacteria fermenting sour dough is a traditional food production method that utilizes Lactic acid bacteria to make sour dough,and is widely used in bread making.This article aimed to review the application of Lactic acid bacteria fermented sour dough technology in bread fermentation process,the selection of sour dough and strain,and the research progress of Lactic acid bacteria fermented sour dough,in order to provide reference for further research and application of sour dough production technology.

关 键 词：乳酸菌 酸面团 面包发酵 菌种选择 研究进展 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]