The yeast was added at the beginning of sourdough mixing. The response surface analysis methodology of three levels and three factors was introduced to determine the viability of lactic acid bacteria in frozen sourdough.
用三因素、三水平响应面法研究发酵剂的发酵时间,添加剂的添加量、冻藏时间对冷冻酸面团和冷冻酸面包中乳酸菌活力的影响。
参考来源 - 提高冷冻酸面团中乳酸菌抗冻性的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
ADJ Sourdough bread is made with fermented dough that has been saved from a previous baking, so that fresh yeast is not needed. 酵母的 [ADJ n]
...big chunks of sourdough bread.
...酵母面包大厚片。
...a sourdough bun.
...一个酵母小面包。
Rye flour is used in bread baking with sour dough fermentation.
黑麦一般通过面团发酵而用于面包焙烤生产中。
Rye dough leavening is achieved by a sour dough formulation which includes lactic and acetic acid bacteria.
黑麦面团的发酵可通过使用乳酸菌和乙酸菌来酸化面团来完成。
The slices of 24-hour fermented sour dough bread are spread with a mayonnaise flavoured with foie gras and black truffle.
经过24小时发酵的面包中会散发出一种蛋黄酱的香味，混合着鹅肝和新鲜黑块菌的味道。
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