低温发酵工艺面包配方设计与平衡的研究

Studies on the Formula Design and Balance for the Bread Produced Through Fermentation Action with Low Temperature

利用均匀设计法，试验并比较了各种原辅料的不同用量对面团发酵特性的影响，确定采用种子面团低温发酵法制作主食面包及点心面包的正确配方。

Applying the uniform design method,the effects of the various ingredients with different quantities on the fermentation properties of the dough were tested and compared,so the appropriate formula of bread for principal food and refreshment through fermentation action with low temperature was determined.