酸面包又称为欧包,是一种通过乳杆菌科细菌和酵母发酵制成的面包,在发酵前它们是生面团,发酵后还要烘烤。生面团发酵时会产生乳酸,此时酸面包会有一股酸味。 [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,当地许多人民以酸面包为主要食品[3]

酸面包

参考文献

编辑
  1. ^ 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). 
  2. ^ Gadsby, Patricia; Weeks, Eric. The Biology of... Sourdough. Discover. Discover Magazine. [June 13, 2019]. 
  3. ^ 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.