甜面包制作工艺研究  

On the Production Process of Sweet Bread

作　　者：尤香玲 徐向波[1] YOU Xiang-ling;XU Xiang-bo(Sichuan Tourism University,Chengdu 610100,Sichuan,China)

机构地区：[1]四川旅游学院,四川成都610100

出　　处：《江苏调味副食品》2018年第3期25-27,共3页Jiangsu Condiment and Subsidiary Food

摘　　要：甜面包是面包市场上较常见的一类面包,因其口感香甜松软、造型多变、口味繁多而深受消费者喜爱,在国内面包市场中占有很大比重。对甜面包的原料配比、发酵方法、工艺流程、制作要点等进行研究分析,以期为面包制作从业者提供一定的参考。Sweet bread is the most common type of bread. Because of its sweet taste, muhivariate modeling and many flavors soft, sweet bread is loved by consumers and accounts for quite large proportion in the domestic bread market. The mixture ratio, fermentation process, technological process and main points of the production process of sweet bread were analyzed in this paper, with a view to providing some reference for bread making practitioners.

关 键 词：甜面包 工艺要点 分析 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]