Effect on the quality of steamed bread by mixed fermentation of Daqu（distiller＇s yeast） and yeast
The Daqu distiller＇s yeast and yeast were mixed in different proportions to study the fermentation power, saccharification and esterification force of the mixture of the two, and for steamed bread production, Through physical and chemical parameters and sensory score were measured on steamed bread, determined Daqu and yeast were mixed in 1：6 ratio would produce the best steamed bread, get the highest sensory score.
NETL
NSTL
万方数据
维普
