馒头面团发酵过程初探  

PRIMARY DISCUSSION DURING STEAMED BREAD DOUGH FERMENTATION

作　　者：马智刚[1] 刘长虹[1] 张梅[1] 张士敏[1] 

机构地区：[1]郑州工程学院粮油食品学院,河南郑州450052

出　　处：《西部粮油科技》2003年第6期14-16,共3页China Western Cereals & Oils Technology

摘　　要：初步探讨了发酵过程中的水分活度、pH值、还原糖的变化。研究表明,长时间发酵时,pH值在有所波动的情况下,呈下降趋势;水分活度和还原糖呈波动变化。The paper primarily discussed the changes of water activation , pH value and deoxidize sugar during steamed bread dough fermentation.The results showed that pH value took on descendant trend as pH value is fluctuant change during long fermentation. Water activation and deoxidize sugar took on descendant trend.

关 键 词：面团 发酵 水分活度 pH值 还原糖 馒头 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]