过夜种子面团法的应用探索  

作　　者：李慧东[1] 刘冠勇[1] 

机构地区：[1]山东滨州职业学院,山东滨州256624

出　　处：《食品工业科技》2007年第1期159-161,共3页Science and Technology of Food Industry

摘　　要：过夜种子面团法是吸取二次发酵法和快速发酵法的优点研究而成的一种加工面包的新方法,特点是面包体积要比快速发酵法面包大得多,且发酵风味和香气浓郁。该法缩短了生产周期,面包品质好。The use of overnight seed dough has the advantages of secondary fermentation and fast fermentation when processing bread, The volume of bread was bigger than the bread made by fast fermentation method, the fermentation flavor and fragrance was very rich. This method has shortened processing time and improved bread quality.

关 键 词：过夜种子面团 原理 应用 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]