摘要
发酵条件决定面团的体积,而面团体积是影响面包品质的主要因素。通过研究发酵条件对面包面团体积的影响,从而控制面团体积对面包品质的影响。试验结果表明,面团最佳发酵条件温度为35℃,时间为1.5h,在此条件下面团体积增加为原来的3倍,面包品质最好。
The fermentation condition determines the dough volume,and the dough volume is the main factor affecting the quality of bread.So the quality of bread could be controlled through fermentation conditions.The experiment results showed that the optimal fermentation conditions are temperature 35 ℃,time 1.5 h.The dough volume increased to 3 times of the original,and the bread quality will be the best under this condition.
出处
《食品工业》
北大核心
2012年第8期24-25,共2页
The Food Industry
关键词
面团
面包
发酵
体积
品质
dough
bread
fermentation
volume
quality
