面包烘焙品质虚拟仿真实验设计及构建  

Design and Construction of Virtual Simulation Experiment of Bread Baking Quality

作　　者：王新伟[1] 田双起[1] 赵仁勇[1] 蒋洪新 娄海伟 牛永武 王香玉[1] WANG Xinwei;TIAN Shuangqi;ZHAO Renyong;JIANG Hongxin;LOU Haiwei;NIU Yongwu;WANG Xiangyu(College of Grain,Oil and Food,He'nan University of Technology,Zhengzhou,He'nan 450001,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《农产品加工》2023年第16期97-98,101,共3页Farm Products Processing

基　　金：2022年河南省自然科学基金资助项目面上项目“脂肪醋Lipopan Prime对馒头品质的调控及机制”(222300420423);河南工业大学2019年本科教育教学改革研究与实践项目“‘杂粮加工工艺与设备’课程教学模式改革研究”(JXYJ-K201901);河南省2021年度本科高校虚拟仿真实验教学项目(2021年)。

摘　　要：授课课时和条件的限制,以及教育信息化等时代需求,有必要开展面包烘焙品质虚拟仿真实验,完全模拟面包制备过程的实景环境,使学生通过虚拟仿真实验达到在实验室实地开展实验的学习效果。针对面包烘焙品质虚拟仿真实验,从开展面包烘焙品质虚拟仿真实验的必要性、面包烘焙品质虚拟仿真实验的实用性、面包烘焙品质虚拟仿真实验的先进性和预期实施效果等方面展开了探讨。Due to the limitations of times and conditions,as well as the needs of educational informatization,it was necessary to carry out virtual simulation experiments on bread baking quality to fully simulate the real environment of bread preparation process,so that students could achieve the learning effect of carrying out experiments in the laboratory through virtual simulation experiments.Aiming at the virtual simulation experiment of bread baking quality,this paper discussed the necessity of carrying out the virtual simulation experiment of bread baking quality,and the practicability of the virtual simulation experiment of bread baking quality,as well as the progressiveness of the virtual simulation experiment of bread baking quality and the expected implementation effect.

关 键 词：直接发酵法 快速烘焙法 中种发酵法 面包烘焙品质 虚拟仿真 

分 类 号：G640[文化科学—高等教育学]