摘要
面包逐渐成为中国人营养早餐的选择,由于面包发酵方法的差异,导致所做出来的面包品质也不尽相同。本文通过采用不同发酵方法制作面包的试验,探索了发酵方法对面包品质的影响。试验结果表明,发酵次数越多,发酵时间越长,面包的烘焙品质越好。
Bread has gradually become the choice of nutritional breakfast in China.Due to the difference of bread fermentation methods,the quality of bread is also different.The effects of different fermentation methods on bread quality were studied in this paper.The results showed that the more times of fermentation and the longer time of fermentation,the better the baking quality of bread.
作者
吴兴树
Wu Xingshu(College of Culinary and Nutrition,Nanjing Institute of Tourism and Hospitality,Nanjing 210000,China)
出处
《现代食品》
2019年第14期70-72,共3页
Modern Food
关键词
发酵法
面包品质
面包制作
Fermentation method
Bread quality
Bread making
