摘要
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。
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.
出处
《食品研究与开发》
CAS
北大核心
2015年第11期1-5,共5页
Food Research and Development
基金
国家自然基金青年科学基金项目(No.31201449)
国家自然科学基金项目(No.31371723)
关键词
馒头
传统发酵剂
酵母菌
乳酸菌
Chinese steamed bread
traditional starter cultures
yeast
lactic acid bacteria
