摘要
综述了酵母在吐司面包发酵过程中的作用机理,重点探讨了酵母种类及其发酵条件对吐司面包品质和风味的影响,以期为吐司面包的品质改良和新产品开发提供参考。
The mechanism of yeast in toast bread fermentation process was summarized,and the effects of yeast species and their fermentation conditions on the quality and flavor of toast bread were emphatically discussed,in order to provide references for quality improvement and new product development of toast bread.
作者
盛建菊
SHENG Jian-ju(Shanghai Trade School,Shanghai 200083,China)
出处
《粮食与油脂》
北大核心
2025年第3期1-5,共5页
Cereals & Oils
关键词
酵母
吐司面包
发酵
品质
风味
yeast
toast bread
fermentation
quality
flavor
作者简介
盛建菊(1969-),女,硕士,高级职称,研究方向为食品加工。
