不同工艺条件对大豆面包的影响

Influences of different processing conditions on soy flour bread

研究不同工艺条件对大豆面包品质的影响,确定大豆面包制作的最佳工艺。试验结果表明,采用直接发酵法,面团静置20min(26℃、相对湿度75%),醒发60～80min(38～40℃、相对湿度82%～85%),制作的大豆面包品质较佳。

The influences of different processing conditions on soy flour bread were researched. The optimum processing conditions of the soy flour bread were determined. It was shown that the soy flour bread would have high quality by straight process , first bench 20 minutes(26℃, RH75%) and final proof 60～80 minutes(38～40℃,RH82%～85%).