fermentability

简明释义

英[fɜːˌmɛn.təˈbɪl.ɪ.ti]美[fɚˌmɛn.təˈbɪl.ɪ.ti]

[微] 可发酵性；发酵性能；发酵能力

英英释义

单词用法

同义词

反义词

例句

1.While, there are no marked differences of respiratory activity, growth rate and fermentability between the variant end the wild strain in general cultural conditions.

但在一般培养条件下，变异株的呼吸能力、生长量和发酵力与野生型菌株均无明显差异。

2.While, there are no marked differences of respiratory activity, growth rate and fermentability between the variant end the wild strain in general cultural conditions.

但在一般培养条件下，变异株的呼吸能力、生长量和发酵力与野生型菌株均无明显差异。

3.The fermentability of the sugars in the fruit affects the alcohol content of the wine.

水果中糖分的发酵性影响葡萄酒的酒精含量。

4.Researchers are studying the fermentability of different grains for brewing beer.

研究人员正在研究不同谷物的发酵性以用于酿造啤酒。

5.The fermentability of lactose is crucial for dairy fermentation processes.

乳糖的发酵性对于乳制品发酵过程至关重要。

6.High fermentability in dough can lead to better bread rise.

面团中的高发酵性可以导致更好的面包膨胀。

7.The lab tested the fermentability of various carbohydrate sources.

实验室测试了各种碳水化合物来源的发酵性。

作文

Fermentation is a fascinating process that has been utilized by humans for thousands of years, primarily in the production of food and beverages. One of the key concepts associated with fermentation is fermentability, which refers to the ability of a substance to undergo fermentation by microorganisms, particularly yeast and bacteria. Understanding fermentability is crucial for both homebrewers and professional food scientists as it affects the flavor, texture, and overall quality of the final product. In the realm of brewing, for instance, the fermentability of malted grains plays a significant role in determining the alcohol content and sweetness of the beer. Different types of malts have varying levels of fermentability. For example, base malts like pale malt are highly fermentable, meaning that they can be easily converted into sugars by yeast during the fermentation process. On the other hand, specialty malts may have lower fermentability, contributing more to the color and flavor of the beer rather than its alcohol content. This balance is essential for brewers who aim to create specific beer styles, as it allows them to control the final characteristics of their brew. Similarly, in the production of bread, the fermentability of the flour used is a critical factor. Different types of wheat flour have different protein contents, which affect their fermentability. High-protein flours, such as bread flour, tend to have higher fermentability because they provide more sugars for yeast to consume. This leads to better rise and texture in the finished bread. Conversely, low-protein flours may result in denser, less airy bread due to their lower fermentability. Bakers must consider these properties when selecting ingredients to achieve the desired outcome in their baked goods. The concept of fermentability extends beyond just grains and flours; it is also relevant in the production of dairy products, such as yogurt and cheese. The fermentability of lactose, the sugar found in milk, is vital for the fermentation process carried out by specific bacterial cultures. These bacteria convert lactose into lactic acid, which not only thickens the milk but also gives yogurt its characteristic tangy flavor. Understanding the fermentability of lactose helps dairy producers optimize their fermentation processes, ensuring consistent quality and taste in their products. Moreover, the study of fermentability has implications in the field of nutrition. Foods that are high in fermentability, such as whole grains and certain fruits, can promote healthy gut bacteria when consumed. This is because these foods provide the necessary substrates for beneficial microbes to thrive, leading to improved digestion and overall health. Researchers are increasingly interested in how fermentability affects the nutritional profile of foods and its potential benefits for human health. In conclusion, fermentability is a fundamental concept in the study of fermentation that impacts various industries, from brewing and baking to dairy production and nutrition. By understanding the fermentability of different substances, producers can manipulate fermentation processes to achieve desired flavors, textures, and health benefits. As our knowledge of fermentation continues to grow, so too does our appreciation for the science behind this ancient practice. Whether you are a homebrewer, a baker, or simply someone interested in food science, grasping the significance of fermentability will enhance your culinary endeavors and deepen your understanding of the foods we consume every day.

发酵是一个迷人的过程，人类已经利用它数千年，主要用于食品和饮料的生产。与发酵相关的一个关键概念是fermentability，指的是物质被微生物，特别是酵母和细菌，发酵的能力。理解fermentability对家庭酿酒师和专业食品科学家至关重要，因为它影响最终产品的风味、质地和整体质量。 例如，在酿酒领域，麦芽谷物的fermentability在决定啤酒的酒精含量和甜度方面起着重要作用。不同类型的麦芽具有不同水平的fermentability。例如，基础麦芽如淡麦芽的fermentability很高，这意味着它们可以在发酵过程中被酵母轻易转化为糖。另一方面，特殊麦芽的fermentability较低，更多地贡献于啤酒的颜色和风味，而不是其酒精含量。这种平衡对于那些旨在创造特定啤酒风格的酿酒师至关重要，因为它使他们能够控制酿造的最终特性。 同样，在面包生产中，所用面粉的fermentability是一个关键因素。不同类型的小麦面粉具有不同的蛋白质含量，这会影响其fermentability。高蛋白面粉，如面包粉，通常具有更高的fermentability，因为它们为酵母提供了更多的糖分进行消耗。这导致了成品面包更好的发酵和质地。相反，低蛋白面粉可能会导致面包更致密、气孔较少，因为它们的fermentability较低。烘焙师在选择原料时必须考虑这些特性，以达到所需的烘焙效果。 fermentability的概念不仅限于谷物和面粉；它在乳制品的生产中也很相关，例如酸奶和奶酪。乳糖的fermentability，即牛奶中的糖，对特定细菌文化进行的发酵过程至关重要。这些细菌将乳糖转化为乳酸，不仅使牛奶变稠，还赋予酸奶其特有的酸味。理解乳糖的fermentability有助于乳制品生产商优化其发酵过程，确保其产品的一致质量和口味。 此外，fermentability的研究在营养学领域也有影响。富含fermentability的食物，如全谷物和某些水果，能够促进健康的肠道细菌。当摄入这些食物时，它们为有益微生物提供了必要的底物，从而改善消化和整体健康。研究人员越来越关注fermentability如何影响食物的营养成分及其对人类健康的潜在益处。 总之，fermentability是发酵研究中的一个基本概念，影响着从酿酒和烘焙到乳制品生产和营养等各个行业。通过理解不同物质的fermentability，生产者可以操控发酵过程，以实现所需的风味、质地和健康益处。随着我们对发酵知识的不断增长，我们对这一古老实践背后的科学的欣赏也在加深。无论您是家庭酿酒师、烘焙师，还是只是对食品科学感兴趣的人，掌握fermentability的重要性将增强您的烹饪努力，并加深您对我们每天消费的食物的理解。