Abstract：
Improving the freezing resistance of yeast in dough starters is one of the most effective methods to promote the healthy development of frozen dough technology. When the dough starter was composed of yeast, lactic acid bacteria and acetic acid bacteria, the microbial proportion was 10:1:5, and the ratio of wheat flour to corn flour was 1:1. The proline contents of the starters and the survival rates and fermentation capacity of yeast significantly increased compared with those of the starter composed of yeast and wheat flour only (P < 0.05). Laser confocal microscopy observation showed that the cell membrane damage of yeast obviously decreased. Low-field nuclear magnetic resonance method revealed that the water distribution state of starters changed. Adding corn flour and acetic acid bacteria to dough starter in appropriate proportions improves yeast freezing resistance.
摘要：
提高面团发酵剂中酵母的抗冻性是促进冷冻面团技术健康发展的最有效方法之一。当面团发酵剂由酵母组成时，乳酸菌和醋酸菌，微生物比例为10:1:5，小麦粉与玉米粉的比例为1:1。与仅由酵母和小麦粉组成的发酵剂相比，发酵剂的脯氨酸含量以及酵母的存活率和发酵能力显着提高（P<0.05）。激光共聚焦显微镜不雅察显示酵母细胞膜毁伤明显减轻。低场核磁共振方法显示，起动机的水分布状态发生了变化。将玉米粉和乙酸细菌以适当的比例添加到面团发酵剂中，可以提高酵母的抗冻性。
