摘要
[目的]探索天然酵母的制作方法及其在面包工业生产中的应用。[方法]以苹果为培养基,并对天然酵母的培养条件及其在面包生产中的应用进行了研究。[结果]工业化面包生产中天然酵母的最优培养比例为原种∶面粉∶水=1∶1∶1,在28~30℃发酵条件下发酵4 h,储存在4℃环境下保质期达到72 h,能够较好地满足工业化生产需求。在工业化生产面包中添加20%的天然酵母可以获得较好的面包品质。[结论]工业化培养的天然酵母种可以明显改善工业化面包的风味,提升面包产品的竞争力。
[Objective]To explore the production of natural yeast seed and its application in bread production.[Method]Apple was used as culture medium,and the culture conditions and application of natural yeast seed in bread production were studied.[Result]The optimum cultivation ratio of original seed,flour and water for natural yeast in the industrialized production of bread was 1∶1∶1.When the natural yeast was fermented for 4 h at 28-30℃and stored at 4℃environment,the shelf life reached 72 hours,which could better meet the needs of industrial production.When the addition amount of natural yeast was 20%in the industrialized production of bread,better quality of bread could be obtained.[Conclusion]Natural yeast breed cultured in the industrialized production could significantly improve the flavor of industrial bread and enhance the competitiveness of bread products.
作者
陈友磊
张英慧
CHEN You-lei;ZHANG Ying-hui(Foshan University of Science and Technology,Foshan,Guangdong 528000)
出处
《安徽农业科学》
CAS
2020年第3期185-188,206,共5页
Journal of Anhui Agricultural Sciences
关键词
天然酵母
培养
感官评价
工业化
面包
Natural yeast
Culture
Sensory evaluation
Industrialization
Bread
