食品工业科技2017，Vol.38Issue(22)：90-94,99,6.DOI:10.13386/j.issn1002-0306.2017.22.018
不同酵母对无糖面包品质及风味成分的影响
Effect of different yeasts on sugar-free bread quality and flavor components
摘要
Abstract
The texture and flavor substances of sugar-free bread made by high-sugar instant dry yeast,low-sugar instant dry yeast and natural yeast was studied in this paper.The results showed that elasticity,hardness,chewiness,elasticity,adhesiveness and recovery of sugar-free bread made by low-sugar instant dry yeast was obviously superior to the others.The total kinds of flavor substances of sugar-free bread produced by high-sugar instant dry yeast,low-sugar instant dry yeast and natural yeast were 29,63 and 36,respectively.These results indicated that the low-sugar instant dry yeast was more suitable for making sugar -free bread.关键词
无糖面包/酵母/品质/风味成分Key words
sugar-free bread/yeast/quality/flavor composition分类
轻工纺织引用本文复制引用
崔震昆,毕继才,朱琳,莫海珍..不同酵母对无糖面包品质及风味成分的影响[J].食品工业科技,2017,38(22):90-94,99,6.基金项目
2016年河南省高校科技创新团队支持计划(16IRTSTHN007) （16IRTSTHN007）
2016年川菜发展研究中心餐饮科学技术与产业化项目(CC16Z16). （CC16Z16）
