发酵中的微生物决定酵母面包的酸味
研究表明，酵母面包发酵的微生物不仅仅是随机出现的，它们的种类受到面包师所供给的食物的影响。研究人员发现，相同的坚韧的酵母在不同类型的面粉中都能占据优势，但细菌的种类则有所不同。不同的面粉，如全麦面粉或面粉面包面粉，会促进不同的…
来源: ScienceDaily ｜ 阅读全文
发布时间: 2026-01-22 00:57 GMT+8（北京时间）
#酵母面包 #微生物 #面粉 #发酵
Post #4029
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