西式面点中发酵工艺对风味和结构的影响研究  

Study on the Influence of Fermentation Technology on Flavor and Structure of Western Pastry

作　　者：郭潇雨 GUO Xiaoyu(Zhejiang Vocational College of Special Education,Hangzhou 310000,China)

机构地区：[1]浙江特殊教育职业学院,浙江杭州310000

出　　处：《现代食品》2024年第18期125-127,共3页Modern Food

摘　　要：在西式面点的制作过程中,发酵工艺扮演着至关重要的角色,它是决定面点风味和结构的关键因素之一。本文深入探讨发酵工艺对西式面点风味和结构的具体影响,并详细分析不同发酵方法对最终产品质量的作用及其优缺点。The fermentation process plays a crucial role in the production of western pastry,and it is one of the key factors in determining the flavor and structure of the pastry.This paper deeply explores the specific influence of fermentation process on the flavor and structure of western pastry,and analyze the role of different fermentation methods on the final product quality and its advantages and disadvantages.

关 键 词：发酵工艺 西式面点 风味 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]