摘要
面团发酵体积是评价酵母发酵力和面包体积的重要指标，研究原辅料对面团发酵体积的影响具有重要意义。面包常用原辅料主要有面粉、水、酵母、盐、白砂糖、油脂、乳粉和鸡蛋8种，通过改变原辅料的添加量，研究其对面团发酵体积的影响规律。试验结果表明，添加适量原辅料，面团体积达到最大值。原辅料适宜添加范围为：面粉蛋白含量12％以上，酵母1．5％一3％，水50％-60％，盐0．5％1．5％，白砂糖4％-8％，油脂5％-8％，乳粉4％-6％，鸡蛋60％-10％。
Dough volume in fermenting is an important index of the yeast＇s fermenting capacity and bread volume, so it is necessary to study on the effects of bread materials on the dough volume in fermenting. The bread materials are mainly flour, water, yeast, salt, white granulated sugar, fat and oil, milk powder and egg, the effects of the bread materials on the dough volume in fermenting were researched through changing the addition amount of materials. The results showed that the dough volume could reach the maximum value when adding suitable scope of bread materials. The scope of the suitable addition amount of materials were as follows, the protein of flour was more than 12%, water was 50%--60%, yeast was 1.5%3%, salt was 0.5%-1.5%, white manulated suear was 4%-8%. fat and oil was 5%-8%. milk powder was 4%-6%, egg was 6%-10%.
出处
《食品工业》
北大核心
2013年第12期44-46,共3页
The Food Industry
关键词
面包
面团
发酵
体积
原辅料
bread
dough
ferment
volume
material
