摘要
水对面包的品质具有重要的影响,研究水的硬度和p H值对面包的生产具有重要意义。就水的硬度和p H值对面包品质的影响进行了探索。实验结果表明,水的硬度范围为8~12°、p H值范围为5~7时,制作的面包品质最好。
Water has important effects on the quality of bread, and the water hardness and pH is of great signif- icance to the production of bread, and water hardness and pH value, explores the influence on the quality of bread. The experimental results show that the water hardness in the range of 8° to 12°, the pH range for 5 to 7, the best quality of bread.
出处
《粮食加工》
2014年第6期63-64,共2页
Grain Processing
关键词
面包品质
水
硬度
PH值
bread quality, water, hardness, pH value
