面包专用粉试验方法的研究  

A Study on Test Methods of Tailored Flour for Bread

作　　者：冯新胜 王克林 

机构地区：[1]商丘市福迪食品添加剂有限公司,河南商丘476000

出　　处：《粮食与饲料工业》2005年第8期9-11,共3页Cereal & Feed Industry

摘　　要：烘焙试验是检验面包专用粉操作性能和食用品质最直接、最有效的方法。因此,立足烘焙试验,从面包的制作工艺和品种入手,发现在面包的制作过程中将盐、糖和酵母分别溶解依次加入面粉,对面包的质量及试验结果至关重要。在试验品种方面,主食面包最易区分面包的结构层次;无盖土司最能反映面包的体积和外在质量;圆形面包则可检验面包粉拉力比数的适宜程度,表明面团的耐搅拌、耐醒发及持气能力的大小。Baking test is the most direct and effective method to test the operational performance and edible quality of tailored flour for bread. Therefore, it is most important to add separately dissolved salt, sugar and yeast to flour respectively for bread quality and test results, based on baking test as well as from starting with making process and varieties of bread during the making process, As for varieties of bread to be tested, it is the easiest to differentiate the structural stratifications for the bread as staple food ; the uncovered toast can most possibly reflect the volume and extrinsic quality ; and the round bread can be used for testing the proper degree of tensile force ratio of tailored flour for bread, showing the stirring and recovery resistance as well as air holding capacity of dough.

关 键 词：面包专用粉 烘焙试验 主食面包 无盖土司 圆形面包 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]