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Study on the Influencing Factors on the Fermentation Power of Bread Dry Yeast Produced by Glucose Molasses

机译：葡萄糖糖蜜生产面包干酵母发酵能力的影响因素研究。

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The paper preliminary studied the technological condition of bread yeast production used by glucose molasses. The factors such as pH, fermentation temperature.ventilation volume and cell chemical composition influenced the fermentation power of bread dry yeast. The key factors having the effect on the fermentation power of bread dry yeast were trehalose, P_2O_5 content and cell maturity.

机译：本文初步研究了糖蜜制面包酵母的工艺条件。 pH，发酵温度，通风量和细胞化学组成等因素影响面包干酵母的发酵能力。影响面包干酵母发酵能力的关键因素是海藻糖，P_2O_5含量和细胞成熟度。

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来源
《》|2005年|P.312-315|共4页
会议地点 Beijing(CN)
作者
WANG Rui-ming; Li Xiao-ming; MA Xia; GUAN Feng-mei;
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作者单位

College of Food Science Bioengineering, Shandong Institute of Light Industry, Jinan 250100;

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会议组织
原文格式 PDF
正文语种 eng
中图分类农业部门经济;食品安全与卫生;
关键词
bread dry yeast; glucose molasses; trehalose; fermentation power; factor; production;

机译：面包干酵母;糖蜜;海藻糖;发酵力;因子;生产;

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Study on the Influencing Factors on the Fermentation Power of Bread Dry Yeast Produced by Glucose Molasses

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