摘要
采用发酵力测定和短时面包制作法研究了面团中各添加组分对酵母活性和面包品质的影响。结果表明,JXF—1面包改良剂改善了面团的加工性能和面包瓤结构,此改良剂大大缩发短酵时间,增加面包体积50%,面包瓤的弹性和光泽也比对照好。
The determination of fermenting force and short-time breadmaking methodwere used to study the effects of various added composition on yeast activi-ty and bread quality in dough. The JXF-1 bread ameliorant improves doughprocessing characteristics and crumb structure. Addition of the bread amlio-rant greatly shortened fermentation time and increased bread volume by about50%. The crumb elasticity and bloom were also better than the control.
关键词
面包
发酵
改良剂
面团
面包瓤
bread ameliorant
fermenting force
dough
crumb
