面包烘焙直接发酵法与中种发酵法对比研究  

A comparing study on bread baking test by straight-dough method and sponge-dough method

作　　者：孙辉[1] 吴尚军[2] 姜薇莉[1] 

机构地区：[1]国家粮食局科学研究院,北京100037 [2]北京市农业技术推广站,北京100029

出　　处：《粮油食品科技》2008年第5期14-16,共3页Science and Technology of Cereals,Oils and Foods

基　　金：国家自然科学基金资助项目(30671290)

摘　　要：对直接发酵法和中种发酵法进行了比较。结果表明,直接法更能够反映样品之间的差异,而中种法则能改善强筋力小麦的面包加工性能。而C-CELL分析结果则表明中种发酵法烘焙的面包内部结构细腻。此外,对两种方法的适用性进行了讨论。Compare straight-dough with sponge-dough method for bread-baking was studied in this paper. It showed that the difference among different wheat samples could be reflected better with straight-dough method, while processing property of some flours with too strong gluten could be improved by sponge-dough method. The analyse by C-CELL technology showed that loaves baking with sponge-dough method had finer internal texture. The application of the two methods was also discussed.

关 键 词：小麦粉 面包烘焙实验 直接发酵法 中种发酵法 C-CELL 

分 类 号：TS201.1[轻工技术与工程—食品科学]