浅析不同加水量及发酵方法对全麦面包品质的影响机理  

Analysis of the Influence Mechanism of Different Water Addition and Fermentation Methods on the Quality of Whole Wheat Bread

作　　者：陈大鹏[1] CHEN Dapeng(Heilongjiang Agricultural Vocational and Technical College,Jiamusi 154000,China)

机构地区：[1]黑龙江农业职业技术学院,黑龙江佳木斯154000

出　　处：《现代食品》2023年第24期226-228,共3页Modern Food

摘　　要：本研究采用不同的加水量和3种发酵方法,评估了其对面包体积、孔隙结构、质地、感官品质和营养成分的影响,旨在为全麦面包的生产提供重要指导,以满足消费者对高品质健康食品的需求。This study evaluated the effects of different amounts of water added and three fermentation methods on bread volume,pore structure,texture,sensory quality,and nutritional composition.The aim is to provide important guidance for the production of whole wheat bread and meet the demand of consumers for high-quality and healthy food.

关 键 词：全麦面包 加水量 发酵方法 

分 类 号：Q815[生物学—生物工程]