摘要
在温度的测定上,采用红外测温仪进行测定,在水分的测定上,采用红外水分测定仪进行测定,观察面包烘焙过程中温度和水分的变化规律。结果表明:面包烘培的过程中,皮层温度高于100℃,而瓤部则低于100℃。同时,在烘焙时,面包的皮层水分会有所下降,瓤部水分则会增加,烘焙熟的面包瓤部温度略低于皮层温度,水分则高于皮层水分。随着烘焙的进行,热量会从皮层传递到瓤部,温度与水分会随之上升。
The determination of temperature,the use of infrared thermometer for the determination of the determination of moisture,the use of infrared moisture analyzer was measured to observe the bread baking temperature and moisture changes.The results showed that in the process of bread baking,the temperature of the cortex was higher than 100℃,while the temperature of the bark was lower than 100℃.At the same time,during baking,the bread cortex moisture will be reduced,bream will increase,baked bread brim temperature slightly lower than the cortex temperature,water is higher than the cortex moisture.As the baking progresses,heat is transferred from the cortex to the flesh and the temperature and moisture rise.
作者
王富
Wang Fu(Sichuan Tourism University,Chengdu 610000,China)
出处
《现代食品》
2018年第4期133-135,共3页
Modern Food
关键词
面包烘焙
面包温度
水分变化规律
Bread baking
Bread temperature
Law of moisture changes
