传统馒头发酵剂的研究进展
전통만두발효제적연구진전
The Progress of Traditional Starter Cultures Applied to Chinese Steamed Bread
  • 万方数据
    食品研究与开发 식품연구여개발
    FOOD RESEARCH AND CEVELOPMENT
    2015年 11期 1-5 ,共5页

    滕超%曲玲玉%孙伟哲%戴浩晨%孙宝国%李秀婷

    등초%곡령옥%손위철%대호신%손보국%리수정

    馒头%传统发酵剂%酵母菌%乳酸菌 饅頭%傳統髮酵劑%酵母菌%乳痠菌
    만두%전통발효제%효모균%유산균
    Chinese steamed bread%traditional starter cultures%yeast%lactic acid bacteria
    本文总结了我国馒头的主要发酵剂类型，并详细论述了传统发酵剂中主要微生物的种类及其对馒头品质的影响，介绍了传统发酵剂对馒头风味的影响以及当前馒头发酵剂多菌种复合发酵方式的研究进展。
    본문총결료아국만두적주요발효제류형，병상세논술료전통발효제중주요미생물적충류급기대만두품질적영향，개소료전통발효제대만두풍미적영향이급당전만두발효제다균충복합발효방식적연구진전。
    This paper summarizes the main types of steamed bread starter cultures , and discusses main microorganisms of the starter and their impact on the quality of steamed bread in China. The effect of the traditional starter cultures on the steam bread is also stated. Besides , this article also introduces the research progress of multi-strains fermentation method in starter cultures of steam bread at present.
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