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使用来自酒精饮料生产的酵母菌株进行面包质量的比较分析

Anqi Chen1,2, Chenwei Pan1,3, Jian Chen1,4

  • 1Science Center for Future Foods, Jiangnan University, Wuxi 214122, China.

Microorganisms
|January 8, 2025
PubMed
概括

选择特定的Saccharomyces cerevisiae菌株可以显著影响面包的质量. 一些替代品种,如ACY158,显示出与商业面包师相匹配或超越的潜力.

关键词:
面包就是面包,面包就是面包.商业酵母菌株 商业酵母菌株硬度 硬度 硬度 硬度有机酸有机酸是什么剩余的糖是剩余的糖.

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