欧式杂粮面包的工艺研究

Study on the Process of European Variable Bread

本文以面粉、杂粮粉、盐、酵母和水为原料,制作杂粮面包。通过多次实验,分析杂粮粉的添加量、面包醒发时间、烘焙时间和温度等对成品外形和口感的影响,得出最适条件为:杂粮粉50 g,高筋面粉在410 g,烤制时间30 min,烤箱的温度190℃。

In this paper, flour, grain powder, salt, yeast and water are used as raw materials to make grain bread. Through several experiments, the effects of the addition of miscellaneous grain powder, the time of awakening of bread, the time of baking, and the temperature on the shape and taste of the finished product were analyzed. The results were： 50 g of miscellaneous grain powder, 410 g of high-gluten flour, and 30 min of baking time. The temperature of the oven is 190 ℃.