粮油食品科技
糧油食品科技
량유식품과기
Science and Technology of Cereals, Oils and Foods
2015年
6期
12-14
,共3页
酵母%面团%发酵%酸度
酵母%麵糰%髮酵%痠度
효모%면단%발효%산도
yeast%dough%fermentation%acidity
为确定不同品种酵母产气特性及其对发酵面团酸度的影响，将发酵面团于28、32、35、38、40℃五个温度条件下测定面团发酵产气曲线图，对发酵过程中面团的酸度和 pH 进行测定。结果表明酵母最佳产气温度为38℃，添加不同品种酵母面团的产气性能有明显差异，面团发酵酸度和面团 pH 与酵母的添加量和酵母耐糖特性均有关系，发酵过程中面团酸度呈现上升趋势，面团 pH逐渐下降。
為確定不同品種酵母產氣特性及其對髮酵麵糰痠度的影響，將髮酵麵糰于28、32、35、38、40℃五箇溫度條件下測定麵糰髮酵產氣麯線圖，對髮酵過程中麵糰的痠度和 pH 進行測定。結果錶明酵母最佳產氣溫度為38℃，添加不同品種酵母麵糰的產氣性能有明顯差異，麵糰髮酵痠度和麵糰 pH 與酵母的添加量和酵母耐糖特性均有關繫，髮酵過程中麵糰痠度呈現上升趨勢，麵糰 pH逐漸下降。
위학정불동품충효모산기특성급기대발효면단산도적영향，장발효면단우28、32、35、38、40℃오개온도조건하측정면단발효산기곡선도，대발효과정중면단적산도화 pH 진행측정。결과표명효모최가산기온도위38℃，첨가불동품충효모면단적산기성능유명현차이，면단발효산도화면단 pH 여효모적첨가량화효모내당특성균유관계，발효과정중면단산도정현상승추세，면단 pH축점하강。
In aim to identify the gas characteristics produced by different species of yeasts and their influ-ence on fermented dough acidity,the curves of gas production,under the condition of 28,32,35,38 and 40 ℃,were determined respectively.The acidity and pH value of dough during fermentation were deter-mined as well.Results showed that the optimum temperature for gas production was 38 ℃.The gas prop-erties of dough,fermented by different yeasts,were obviously different.The acidity and pH value of dough was relevant to both adding amount of yeast and sugar resistant characteristics of yeast.The acidity was increasing during fermentation process,thus the pH value declined.
