Characteristics of Wheat‐Flour Dough Using Enterobacter cloacae GAO With and Without Yeast
Characteristics of Wheat‐Flour Dough Using Enterobacter cloacae GAO With and Without Yeast
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含有和不含酵母的阴沟肠杆菌 GAO 小麦面粉面团的特性
DOI：
10.1111/j.1365-2621.1991.tb07986.x
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发表时间：
1991
影响因子：
3.9
通讯作者：
Zenya Shoji
中科院分区：
文献类型：
--
作者：
H. Nagano;M. Omori;Zenya Shoji
发酵细菌阴沟肠杆菌GAO使面团发起来，不会因冷藏而收缩或压扁。允许GAO加酵母混合物发酵20%至25%的时间用于单独的GAO。酵母体积与小麦粉的比例为0.5%是可以接受的。酵母被用在面团中制作馒头（一种小圆面包）。馒头体积和pH值在冷藏3天后下降。GAO和酵母混合物可以经受5-7天的冷藏而不脱落。
The Leavening bacterium Enterobacter cloacae GAO made dough rise, without shrinkage or flattening due to refrigeration. The GAO plus yeast mixture was allowed to ferment from 20 to 25% of the time for the GAO alone. The ratio of 0.5% yeast volume to wheat flour was acceptable. The yeast was used in the dough to make mantou (a type of bun). Both mantou volume and pH declined after 3 days refrigeration. The GAO and yeast mixture could withstand 5-7 days refrigeration before falling.