| 面包预混粉的开发研究 |
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| 引用本文： | 邵秀芝,于功明,郭利美.面包预混粉的开发研究[J].食品科技,2000(1):18-20. |
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| 作者姓名： | 邵秀芝 于功明 郭利美 |
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| 作者单位： | 山东轻工业学院食品工程系,济南,250100 |
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| 摘 要： | 研究了主食面包预混粉的基本配料和添加剂的用量。基本预混粉的配料是面包粉４０％、食盐１．６％、白砂糖粉６％、乳化剂０、７５％、氧化剂０．００４５％、还原剂０．０１２％、氯化铵０．０４％，把上述物料进行预混合、包装。在生产面包时再配入面包粉６０％、起酥油６％、即发活性干酵母１．８％、水５４％。主食面包的生产工艺采用快速发酵法。
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| 关 键 词： | 主食面包 预混粉 配料 |
Study on Development of Pre-blent Bread Flour |
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| SHAO Xiu-zhi,YU Gong-ming,GUO li-mei.Study on Development of Pre-blent Bread Flour[J].Food Science and Technology,2000(1):18-20. |
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| Authors: | SHAO Xiu-zhi YU Gong-ming GUO li-mei |
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| Abstract: | The formula and the use amount of additive of pre - blent bread flour were studied. The formula of pre - blent bread flour is the bread flour 40%, salt 1. 6%, sugar powder 6%, emulsifiers 0. 75%, oxidizer 0. 0045%,reducing agent 0.012%,NH4Cl 0.04%. These materials were mixed and packed. The pre - blent bread flour and the bread flour 6o%, shortening 6%, instant dry yeast 1. 8%, water 54% are put in mixer when the dough is mixed. The bread production technology adopts the no - time dough metheod. |
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| Keywords: | salt bread pre - blent flour formula |
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