不同发酵面点醒发时间对品质影响的研究  

Study on the Effect of Different Awakening Time on the Quality of Fermented Noodles

作　　者：兰锦 赵莹莹 LAN Jin;ZHAO Yingying(Jiangsu Tourism Vocational College,Hanjiang 225100,China)

机构地区：[1]江苏旅游职业学院,江苏邗江225100

出　　处：《现代食品》2023年第6期76-78,共3页Modern Food

摘　　要：在面点制作过程中,醒发时间是面点制作的一个关键环节,对面点品质产生重要的影响。面点制作要对不同发酵面点醒发时间做好把控。本文针对不同发酵面点醒发时间对面食品质影响因素进行了探讨分析,以期提升中式面点制作的风味及口感。In the process of pastry production,the control of awakening time is a key link in pastry production,which will have an important impact on the quality of pastry.Therefore,in order to improve the flavor and taste of pastry production,it is necessary to have a targeted grasp of the awakening time of different fermented pastries,and to effectively control the awakening time of fermented pastries in the process of pasta production in connection with the characteristics of yeast.This paper discusses and analyzes the influence of different fermentation noodle awakening time on the quality of food,grasps the principle of different fermentation noodle awakening,and effectively grasps and controls the process of Chinese noodle production to improve the flavor and taste of Chinese noodle production.

关 键 词：面点制作 醒发时间 面点品质 

分 类 号：TS205[轻工技术与工程—食品科学]