一种面包预混合粉的研制  

Development of Bread Premixed Flour

作　　者：毛树德 沈军 徐梁 

机构地区：[1]中粮面业(海宁)有限公司,浙江海宁314400 [2]无锡中粮工程科技有限公司,江苏无锡214035

出　　处：《粮食加工》2016年第3期14-16,共3页Grain Processing

摘　　要：按照一定比例将面粉、酵母、食盐、糖粉、脱脂奶粉、粉末油脂、营养盐和延缓陈化剂进行预混合,配制一种只需加水调制发酵烘焙即可的面包预混合粉。通过研究面包预混合粉的储藏性能,面包试验及利用面包感官评定方法,评定面包预混合粉的品质,以期为面粉加工企业开发新产品提供新途径。This paper developed a kind of bread premixed flour which was made by flour,yeast,salt,sugar power,dried skimmed milk,powered oil,nutritive salt and bread improvers of delaying bread staling.Bread was made by this kind of bread premixed flour by adding only water.Through storage performance, bread experiment and the sensory evaluation,we evaluate the quality of bread premixed flour,and hope this method can help the wheat grinding factory.

关 键 词：面包预混合粉 储藏性能 面包试验 感官评定 

分 类 号：TS211.43[轻工技术与工程—粮食、油脂及植物蛋白工程]