| 冷冻面团加工烘焙食品的最新技术动态 |
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| 引用本文： | 张守文.冷冻面团加工烘焙食品的最新技术动态[J].中国粮油学报,1999,14(2):17-23. |
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| 作者姓名： | 张守文 |
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| 作者单位： | 黑龙江商学院食品工程系 |
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| 摘 要： | 本文较详细地介绍了国内外冷冻面团技术生产烘焙食品的最新动态、技术关键点及其应用，指出了如何正确选择辅料，使用冷冻面团技术应注意的问题，冷冻面团的几种典型工艺技术流程，冷冻面团的优缺点等，对国内广大烘焙业同仁具有重要参考价值。
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| 关 键 词： | 冷冻面团 面包 面用 烘焙食品 |
Recent Development of Frozen Dough Technology for Baking |
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| Zhang Shouwen.Recent Development of Frozen Dough Technology for Baking[J].Journal of the Chinese Cereals and Oils Association,1999,14(2):17-23. |
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| Authors: | Zhang Shouwen |
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| Abstract: | Recent development in the Science,technology and application of frozen dough used for processing baked foods in China and overseas are described in this paper.Technical points such as how to choose baking ingredients,matters needing attention in the application,optional processing flow charts and advantages and disadvantages of the technique are introduced. |
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| Keywords: | frozen dough technical key bread |
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