不同发酵方法在面包中的应用  

Application of different fermentation methods in bread

作　　者：胡成飞 陈凤香 王琪 HU Cheng-fei;CHEN Feng-xiang;WANG Qi(Technology Center of Shanghai Liangyou(Group)Co.,Ltd.,Shanghai 200333,China)

机构地区：[1]上海良友(集团)有限公司技术中心,上海200333

出　　处：《粮食与油脂》2023年第11期21-24,共4页Cereals & Oils

摘　　要：对面包发酵所采用的直接发酵法、间接发酵法以及其他发酵法的工艺、特点以及应用进行综述,并对其未来发展提出展望,以期为面包发酵工艺的优化及创新提供参考。The processes,characteristics,and applications of direct fermentation,indirect fermentation,and other fermentation methods used in bread fermentation were summarized,and prospects for their future development were proposed,in order to provide reference for the optimization and innovation of bread fermentation process.

关 键 词：面包 直接发酵法 间接发酵法 其他发酵法 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]