摘要
面团醒发时气泡的形成和分布对面包的体积和质构有很大的影响,图像分析软件用来调查醒发和焙烤过程中气泡形成和动力学的分布.在0～0.1mm2和0.1～0.5mm2范围内的气泡主要出现在醒发阶段前30min.在醒发的最后10min内,中等大小的气泡(0.5～2mm2)和大的气泡(2～50mm2)增加,气泡的聚积发生在醒发最后10min内.
The distribution and development of gas cells during proving and baking are of importance to bread volume and texture. The dynamic development of gas cells in breadmaking dough during proving and their distribution in bread crumb from flours with different baking performances were investigated using Image-Pro Plus analysis software with an Evolution LC colour digital Camera. The gas cells with the size ranges of 0～0.1 and 0.1～0.5 mm^2 mainly appeared in the first 30 min of proving time. Then, in last 10 min of proving time, the number of middle (0.5～2mm^2) and large (2～50 mm^2) gas cells increased at the expense of the reduction of the number of small size gas cells. The coalescences of gas cells in dough happened in last 10 min of proving time.
基金
英国生物技术和生物科学研究委员会资助项目(45/D15320)
