现代食品科技2011，Vol.27Issue(6)：634-636,706,4.
乳酸菌发酵对面包品质的影响
Effects of Lactic Fermentation on Bread Quality
方靖 1陈中 1林伟锋1
作者信息
- 1. 华南理工大学轻工与食品学院,广东广州,510640
- 折叠
摘要
Abstract
The lactic acid bacteria effects on bread quality were studied in this paper. The precast starters produced by mixed lactic acid bacteria (LAB) ,which is mixed by L bulgaricus and S. thermophilus, were added into the flour in different proportions to fermented dough. The specific volume of dough and bread, the tease and texture of bread (such as hardness, elasticity, chewiness, etc) were tested and compared. The effects of the lactic acid bacteria on the quality of bread were analyzed.关键词
乳酸菌/面包品质/影响Key words
Lactic acid bacteria/ bread quality/ effects引用本文复制引用
方靖,陈中,林伟锋..乳酸菌发酵对面包品质的影响[J].现代食品科技,2011,27(6):634-636,706,4.
