冷冻面团一次发酵法制备法式面包的关键工艺参数研究

Study on the technology parameters of French bread made from frozen dough with primary fermentation

以感官评定的结果为指标,通过正交试验研究冷冻面团制备法式面包的工艺,得到最佳配方为酵母添加量为8 g、面包改良剂2.5g、加水量600 g、高筋面粉1 000 g、细砂糖20 g、植物油20 g、盐20 g;最适工艺参数：一次发酵,分割成型后在–40℃条件下速冻30 min;速冻成型的法式面包冷冻面团在–18℃的条件下冻藏保存一周后,在相对湿度75%、35℃条件下解冻60 min,并保持该相对湿度和温度继续醒发40 min,在面火230℃、底火220℃的条件下烘烤35～45 min。此条件下得到的法式面包品质最好。

Used the results of sensory evaluation as indexes,technology parameters of french breadmade from frozen dough were studied by orthogonal experiment. The best recipes were as follows：yeast power 8 g,bread improver 2.5 g,water 600 g,strong flour 1 000 g,sugar 20 g,vegetable oil 20 g and salt 20 g. Technology parameters were as follows：primary fermentation,after segmentation molding frozen for 30 min at –40 ℃,stored in a refrigerator at –18℃ for a week,the thawing time was 60 min when the humidity was at 75% and the temperature was at 35 ℃, then the French bread was fermented for 40 min.The bread was baked for 35~45 min when the surface fire was 230 ℃ and the base fire was 220 ℃. Under these conditions,the French bread had high quality.