酵母发酵对吐司面包品质和风味的影响研究进展  

Research progress on the influence of yeast fermentation on the quality and flavor of toast bread

作　　者：盛建菊 SHENG Jian-ju(Shanghai Trade School,Shanghai 200083,China)

机构地区：[1]上海市贸易学校,上海200083

出　　处：《粮食与油脂》2025年第3期1-5,共5页Cereals & Oils

摘　　要：综述了酵母在吐司面包发酵过程中的作用机理,重点探讨了酵母种类及其发酵条件对吐司面包品质和风味的影响,以期为吐司面包的品质改良和新产品开发提供参考。The mechanism of yeast in toast bread fermentation process was summarized,and the effects of yeast species and their fermentation conditions on the quality and flavor of toast bread were emphatically discussed,in order to provide references for quality improvement and new product development of toast bread.

关 键 词：酵母 吐司面包 发酵 品质 风味 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]