摘要
以发酵过程中面糊为研究对象,研究不同发酵条件(面水比、酵母添加量、发酵温度)制作面糊在发酵过程中理化指标(pH、总酸度、α–淀粉酶活力、还原糖含量)变化规律。实验结果表明,面水比高的面糊其pH降速快,总酸度增速快,还原糖含量随发酵时间增加而降低,α–淀粉酶活力均呈现先增加、后降低。面糊酵母添加量为0.05%时,pH下降最快,总酸度含量最高,α–淀粉酶活力均呈先增加、后降低;且面糊酵母添加量高,还原糖含量低。面糊发酵温度高,其pH降速快,总酸度升高快,还原糖含量低;发酵温度对α–淀粉酶活力具有明显影响。
the liquid sourdough during in fermentation as the researches object, by studying the different fermentation conditions （ proportion of flour and water, added amount of yeast, fermentation temperature ） produced the liquid sourdough during fermentation physiochemical indexes （ pH. total acidity, α-amylase activity、 reducing sugar content ） were studied. The experimental results showed that： the higher proportion of flour and water, faster rate of decline of the pH, faster rate of increase of total acidity, downward trend in sugar content, reducing sugar content decreased with increasing fermentation time, α-amylase activity were increased at first and then decreased; 0.05% yeast dosage fastest drop in pH, total acidity content of the highest, u-amylase activity were first increases and then decreases, the amount of yeast added high sugar content is low; The higher fermentation temperature, the pH value faster the rate of decline, total acidity rises quickly, reducing sugar content is low, the fermentation temoerature on α-amylase has some influence.
出处
《粮食与油脂》
北大核心
2013年第6期25-28,共4页
Cereals & Oils
关键词
面糊
面糊发酵
馒头
liquid sourdough
liquid sourdough fermentation
steamed bread
