应用快速烘焙法测试面包烘焙品质  

To test baking quality of bread by rapid-bake test

作　　者：孙辉[1] 姜薇莉[1] 雷玲[1] 白石桥[1] 

机构地区：[1]国家粮食局科学研究院,北京100037

出　　处：《粮油食品科技》2009年第1期36-37,共2页Science and Technology of Cereals,Oils and Foods

摘　　要：介绍了一种用于实验室测试面包烘焙品质的快速烘焙法。其发酵和醒发分别只需要20 min和40 min,经实验验证表明其适用于我国小麦粉的面包烘焙品质测试。该方法可以大大缩短实验时间,提高工作效率,用该方法烘焙的面包整体效果较好。A rapid - bake test, used in the lab to test the bread baking quality of wheat flour, was introduced in this paper. The dough was fermented for only 20 minutes, then reposed for waken up for 40 minutes. It was proved to be a good method to test the baking quality of wheat grown in China. Compared with the straight - dough method, it could shorten experimental time, raise test work efficiency and get desirable bread quality.

关 键 词：面包 品质 快速烘焙法 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]