烘焙酵母
烘焙酵母泛指可在面包烘焙过程中被用作膨松剂的酿酒酵母菌株。生面团中的烘焙酵母发酵时可产生二氧化碳，进而造成面团膨大。烘焙酵母发酵的原料为生面团中的葡萄糖，但高糖分会抑制其生长[1]，此外高盐分或奶油和鸡蛋等其他原料中的脂肪也可能抑制烘焙酵母的生长[2][3] 。
酿酒酵母除用于烘焙外，还有其他菌株可用于酿酒或制作灭活干燥的营养酵母[4]。绝大多数用于烘焙的酵母都属于酿酒酵母[5]，但用于烘焙酸种面包的酵母菌种还有哈萨克斯坦酵母属的少孢酵母（过去属酵母属）以及扁平云假丝酵母（过去属念珠菌属）等[6][7]。
古埃及即有使用酵母菌来制作面包的纪录。19世纪中叶的欧洲开始以蒸馏法生产液态烘焙酵母，1900年左右进一步发展制作固态压缩酵母（compressed yeast）的技术[8]。
参考文献
- ^ Christian, Elizabeth W.; Vaclavik, Vickie. Essentials of food science. New York: Kluwer Academic/Plenum Publishers. 2003: 323. ISBN 978-0-306-47363-0.
- ^ Young, Linda; Cauvain, Stanley P. Technology of Breadmaking. Berlin: Springer. 2007: 88. ISBN 978-0-387-38563-1.
- ^ Susan Westmoreland. The Good Housekeeping Cookbook. New York: Hearst. 2004: 584. ISBN 978-1-58816-398-1.
- ^ Kalmus, Sage. What Is the Difference Between Brewer's Yeast & Baker's Yeast?. livestrong.com. [14 May 2013]. （原始内容存档于21 May 2013）.
- ^ Young, Linda; Cauvain, Stanley P. Technology of Breadmaking. Berlin: Springer. 2007: 79 [2015-10-27]. ISBN 978-0-387-38563-1. （原始内容存档于2016-05-12）.
The scientific name for baker's yeast is Saccharomyces cerevisiae, ...
- ^ De Vuyst, Luc; Harth, Henning; Van Kerrebroeck, Simon; Leroy, Frédéric. Yeast diversity of sourdoughs and associated metabolic properties and functionalities. International Journal of Food Microbiology. 2016, 239: 26–34. ISSN 1879-3460. PMID 27470533. doi:10.1016/j.ijfoodmicro.2016.07.018.
- ^ Weibiao Zhou; Nantawan Therdthai. Y.H. Hui; E. Özgül Evranuz , 编. Fermented Bread. Handbook of Plant-Based Fermented Food and Beverage Technology 2 (CRC Press). 2012: 477–526. ISBN 978-1439849040.
- ^ The History of Bread Yeast. BBC. 2004-08-02.
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