摘要
面制品是我们日常生活的主食,酵母的发酵作用是面制品形成优良风味的必备条件。比较了现有的各种发酵剂的优缺点,分析了影响面团发酵的各种因素及风味物质的形成,最后分析了各种酶制剂及其他添加剂的加入对酵母发酵面团的影响。目的是找出最优发酵剂,发现各因素之间的协同作用。复合发酵剂的使用及适当酶制剂的加入更有利于形成良好的发酵风味,改善酵母发酵性能。同时,一些特殊的添加剂(如海藻糖、树胶和低聚木糖等)也对面团发酵有一定的协助作用,起到改善面制品的色泽、硬度、弹性、咀嚼性和老化速度等作用。
Pastry is the staple food of our daily life. Yeast fermentation was a prerequisite for the formation of fine flour products. This review compared the advantages and disadvantages of various starters. The factors influencing dough fermentation and the formation of flavor substances were analyzed. Finally, the effects of various enzyme and other additives preparations on the yeast fermentation dough were analyzed. The use of the compound starter and the addition of the appropriate enzyme preparation were more favorable to form good fermentation flavor and improve the yeast fermentation performance. At the same time, some special additives（such as trehalose, gum, xylooligosaccharides, etc.） also had a certain role in the dough fermentation to improve surface color, hardness, elasticity, chewing and aging rate.
出处
《食品工业》
CAS
北大核心
2018年第3期271-274,共4页
The Food Industry
基金
国家科技支撑计划(2015BAD29B04)
国家自然科学基金(21406133)
关键词
酵母
发酵剂
面团性能
面制品品质
发酵添加剂
yeast
starter
dough performance
surface quality
fermentation additive
