冷冻面团中影响面团筋力因素

Effecting Factors of Dough Strength on Frozen Dough

面团筋力影响冷冻面团稳定性,而面团筋力又受到面团加水量,面粉种类,添加剂等影响。可通过选择面粉种类,改变加水量,添加添加剂等手段提高冻冷面团稳定性。

The stability of frozen dough was affected dough strength which was affected by water addition of dough, flour type and dough additives. The stability of frozen dough can solve by choosing flour type, changing water addition of dough and using of additives.