酸面包
![](http://images.weserv.nl/?url=//upload.wikimedia.org/wikipedia/commons/thumb/3/3b/Home_made_sour_dough_bread.jpg/250px-Home_made_sour_dough_bread.jpg)
酸面包又称为歐包,是一種通過乳杆菌科細菌和酵母发酵制成的麵包,在發酵前它們是生麵團,發酵後還要烘烤。生麵團发酵時會产生乳酸,此時酸面包會有一股酸味。 [1][2] 酸面包以黑麦面粉或小麦面粉为主要原料。黑麦在欧洲较多,当地許多人民以酸面包为主要食品[3]。
参考文献
- ^ Gänzle, Michael G. Enzymatic and bacterial conversions during sourdough fermentation. Food Microbiology. V International Symposium on Sourdough - Cereal Fermentation for Future Foods, Helsinki 10–12 October 2012. 2014, 37: 2–10. ISSN 0740-0020. PMID 24230468. doi:10.1016/j.fm.2013.04.007 (英语).
- ^ Gadsby, Patricia; Weeks, Eric. The Biology of... Sourdough. Discover. Discover Magazine. [June 13, 2019].
- ^ 杨洁彬等编著,乳酸菌 生物学基础及应用,中国轻工业出版社,1996.04,第171页.