不同发酵基质的酸面团对酵母面团体系面包烘焙及老化特性的影响

孙银凤1，徐岩2，黄卫宁1,*，钟京1，张思佳1，王益姝1，Omedi Jacob-Ojobi1，李宁3，Arnaut Filip4

Impacts of Sourdoughs Made from Different Media on Bread Baking and Staling Properties of Yeast Dough System

SUN Yinfeng1, XU Yan2, HUANG Weining1,*, ZHONG Jing1, ZHANG Sijia1, WANG Yishu1, OMEDI Jacob-Ojobi1, LI Ning3, Arnaut FILIP4

食品科学 . 2015, (13): 37 -42 . DOI: 10.7506/spkx1002-6630-201513008