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: 研究了即发高活性干酵母、低糖高活性干酵母和天然酵母液对无糖面包品质及风味成分的影响。结果表明,制作的无糖面包用低糖高活性干酵母发酵时,面包硬度、黏性、咀嚼性、弹性、粘结性、回复性明显优于用即发高活性干酵母和天然酵母液制作的面包。即发高活性干酵母、低糖高活性干酵母、天然酵母液制作的无糖面包含有风味物质分别为29、63、36种。低糖高活性干酵母更适合于制作无糖面包。

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.