浅谈我国粗粮面包加工中常见质量问题及控制措施

On the Quality Problems and Control Measures in the Processing of Coarse Grain Bread

粗粮面包因含有丰富的营养物质,逐渐成为人们喜爱的食品。目前我国生产的粗粮面包,易出现体积小、内部组织粗糙、表皮过厚、口感不佳、易老化等现象,使粗粮面包质量明显下降,特别是这类粗粮面包货架寿命较短,不耐贮存和不利于远距离运输,经销者和消费者很难接受。本文就粗粮面包加工中常出现的质量问题进行分析并提出了综合防治措施。

Being rich in nutrients, coarse grain bread has gradually become a favorite food. While, at present, there are many quality problems in the processing of the coarse grain bread, such as: small size, rough internal organization, thick crust, poor taste, aging, etc, which decreased the quality of the coarse grain bread. These problems are difficult to be accepted by distributors and consumers, especially for the reasons of short shelf life and storage intolerance. This paper will analyze the common quality problems, and give the integrated control measures.