| 两次搅拌面团一次发酵生产面包新工艺 |
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| 引用本文： | 张守文,李鸿梅. 两次搅拌面团一次发酵生产面包新工艺[J]. 粮油食品科技, 1999, 7(3): 8-10 |
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| 作者姓名： | 张守文 李鸿梅 |
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| 作者单位： | 黑龙江商学院,哈尔滨,150076 |
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| 摘 要： | 采用两次搅拌面团，一次发酵工艺生产面包，测定了面包比容、香气含量、面包硬度、弹性和剪切力。实验结果表明，采用两次搅拌新工艺生产面包，可显著地增大面包比容，改善面包风味，延长面包保鲜期。
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| 关 键 词： | 面包 一次发酵工艺 两次搅拌 |
A New Technology of Straight-dough Method with a Two Stage Doughmixing for Bread Making |
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| Zhang Shouwen. A New Technology of Straight-dough Method with a Two Stage Doughmixing for Bread Making[J]. Science and Technology of Cereals,Oils and Foods, 1999, 7(3): 8-10 |
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| Authors: | Zhang Shouwen |
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| Affiliation: | Zhang Shouwen |
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| Abstract: | The bread is processed with a straight dough method, mixing in thiscase is a two mixing stage of dough. The specific volume, flavor content, firmness andplasticity are determined. The results gained from a two stage mixing of dough areshowed that the specific volume is increased, the flavor of bread is improved, theshelf life bread is extended. |
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| Keywords: | bread straight dough methods a two stage mixing of dough |
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