不同发酵法对面包品质的影响  

The effect of different fermentation process on the quality of bread

作　　者：苑丽萍 王丹 

机构地区：[1]黑龙江贝因美乳业有限公司,黑龙江安达151400

出　　处：《黑龙江科学》2015年第4期44-45,共2页Heilongjiang Science

摘　　要：探讨不同发酵法对面包的风味、感官质量和保鲜期的影响。通过正交试验确定了面包配方中奶油、酵母和糖等原辅料与面粉的最佳比例关系,当奶油为面粉量的10%,酵母为面粉量的1.5%,白糖为面粉量的20%时,面包的感官品质较好。采用质构仪测定了面包在贮存期间硬度、弹性的变化。讨论了不同工艺对面包保鲜效果的影响。研究结果表明,不同发酵法对面包保鲜效果的影响顺序是:二次发酵法>低温过夜面团法>过夜种子面团法>一次发酵法。Flavour, organoleptic quality and shelf-life of bread made by different process was discussed. Through the orthogonal test, ascertain the best ratio of the ingredients of butter, yeast, sugar and so on. When the ratio of the cream to flour is 10%, the ratio of yeast to flour is 1.5%,the ratio of the sugar to the flour is 20%. The sensory of the bread is better. The elasticity and shearing force of bread by Texture Analyzer during storage of bread were determined. The shelf life of bread made by different method was compared. The order of bread made by different method was： sponge and dough method〉 temperature overnight dough method〉 seeds overnight dough method〉straight dough method.

关 键 词：面包 发酵方法 保鲜 感官评价 仪器评价 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]