老酵面团对碱工艺最佳pH值的研究

用老酵来发酵的面团其制品口感好、风味好，由于发酵过程产生有机酸需对碱中和。如何控制对碱量，达到最佳风味效果。历来为面点工艺上的一个难点。研究证明，发酵面团对碱后立即制作，其面团的pH值在6.15-6.20区域内，制成品的效果很好，发酵面团对碱再醒发25min后，其面团的pH值在6.12-6.15区域内，这时制成品的效果更好。

Study on the Optimun pH Value in the Addition of Alkali in Laojiao Dough

Food made with dugh fermented with Laojiao naturally fermented dough tastes good and enjoyes perfect flavour. Organic acid was produced during fermentation and this acid should be neutralized by adding alkali.How much alkali should be added to achiveve the optimum flavour and taste has always been one of the difficult points in refreshment production technology. This study proved that the refreshments made of naturally fermented dough laojjao right after the addition of alkali and with the pH vlue between 6.15 ～6.20 could achieve good flavour. And the refreshments made of th laoj iao after the addition of alkali to be kept about 25 minutes in which the pH value could reach 6. 1 2 ～6.15,could gain even better flavour.