| 延时醒发面包的生产工艺 |
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| 引用本文： | 刘传富,侯汉学,董海洲,乔聚林.延时醒发面包的生产工艺[J].食品与发酵工业,2005,31(1):43-46. |
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| 作者姓名： | 刘传富 侯汉学 董海洲 乔聚林 |
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| 作者单位： | 山东农业大学食品科学与工程学院,泰安,271018 |
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| 基金项目： | 山东省科技厅三○工程项目资助 [No .鲁科农字 1 999(1 98) ] |
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| 摘 要： | 研究了延时醒发面包面团的冷冻、解冻过程中温度的变化 ,通过单因素和正交试验确定了延时醒发面包最佳生产工艺条件 :面团 - 10℃冷藏 36h、0℃解冻 75min、80 %RH 34℃醒发 15 0min ;面团 - 15℃冷藏 4 8h、5℃解冻 80min、80 %RH ,32℃醒发 170min。
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| 关 键 词： | 面包 延时醒发 冷藏 解冻 |
| 修稿时间： | 2004年9月1日 |
Studies on the Bread-making Process by Postponed Fermentation |
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| Liu Chuanfu,Hou Hanxue,DONG Haizhou,Qiao Julin.Studies on the Bread-making Process by Postponed Fermentation[J].Food and Fermentation Industries,2005,31(1):43-46. |
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| Authors: | Liu Chuanfu Hou Hanxue DONG Haizhou Qiao Julin |
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| Abstract: | The changes of temperature in the course of freezing and defrosting for postponed fermentation breads dough was studied. The optimal parameters for the bread-making process were abtained by single factor and orthogonal tests: dough-10℃, refrigerate 36h, defrost 75*#min, 80% RH, 34% fermenting 150*#min; dough -15℃, refrigerate 48h, 5℃, defrost 80*#min 80%rh 32℃, ferment 170*#min. |
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| Keywords: | bread postponed fermentation refrigerate defrost |
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