摘要
本文通过对面粉进行多次研磨试验,检测6组试样的理化品质,分别用来做面包,经评分得出适合加工面包的面粉淀粉损伤度为15～20%.并探讨了影响淀粉损伤的诸因素.
In this paper,by performing many kinds of milling experiments, tests the physical and chemical quality of six groups of samples,this method is respectively made bread and the starch damage figure, being obtained by marking, suitable for bread-making is 15~20% Besides , it discusses all factors which can influence starch damage.
关键词
专用粉
淀粉损伤度
烘焙品质
面包
special flour starch damage figure baking quality bread
