机构地区: 暨南大学理工学院食品科学与工程系
出 处: 《中国粮油学报》 2005年第1期9-12,共4页
摘 要: 利用活性酸奶乳酸菌发酵制作酸性面团,在普通面包与豆渣面包中分别加入30%~40%(以面 粉计)的这种酸性面团后,面包体积、口感、风味、保鲜期和营养品质得到了明显改善。 The objectives of the present study are to make good quality sourdough bread by using sponge of yogurt sourdoughs, and to investigate the influences of the sourdough on quality attributes of wheat bread and soy residual bread. The results show that the addition of the sourdough at level of 20%~30% flour base led to volume expansion of the soy residual bread, and led to improvement of taste, flavor, shelf life extension, and nutrition improvement for the both types of bread.