面包加工研究进展  

Research Progress of Bread Processing

作　　者：田家林 张宏康[1,2,3] TIAN Jialin;ZHANG Hongkang(College of Light Industry and Food,Zhongkai University of Agriculture and Engineering,Guangzhou,Guangdong 510225,China;Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food,Ministry of Agriculture,Guangzhou,Guangdong 510225,China;Guangdong Provincial Key Laboratory ofLingnan Specialty Food Science and Technology,Fanyu,Guangdong 511431,China)

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225 [2]农业农村部岭南特色食品绿色加工与智能制造重点实验室,广东广州510225 [3]广东省岭南特色食品科学与技术重点实验室,广东番禹511431

出　　处：《农产品加工》2023年第19期81-83,共3页Farm Products Processing

摘　　要：随着人们对健康饮食意识的日益增强,不同口味和品种的面包也应运而生,富含不同的健康成分。当前,我国面包加工技术主要根据行业的主要技术点、发酵面包中不同酵母的使用、冷却和发酵方法,以及新配料对面包品质的影响,已经开发了多种口感、健康、营养更强的面包新品种。综述了面包加工的研究现状,行业现状和面包加工行业的前景。With the increasing awareness of healthy eating Ghuangzhou,different tastes and varieties of bread have also emerged,rich in different health ingredients.At present,China's bread processing technology is mainly based on the main technical points of the industry,the use of different yeasts in fermented bread,cooling and fermentation methods,and the impact of new ingredients on bread quality,and has developed a variety of new varieties of bread with stronger taste,health and nutrition.This paper reviewed the research status of bread processing,the current status of the industry and the prospects of the bread processing industry.

关 键 词：面包加工 加工技术 发酵 展望 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]