法式长棍面包酵头发酵技术探析

The Discussion on Fermentation Technology of Baguette

本文就普通法式长棍面包、酵头及酵头法式长棍面包制作技术进行研究,并从外观、切面组织状态及口感等方面对面包成品比较分析,得出酵头面包无论是从外观状态、内部组织及口感等都与普通法式面包有很大的区别,有独特的优势。酵头法制作的法式长棍面包将成为该种面包的发展方向。

In this paper, we studied the production technology of common French bread, yeast and yeast, and analyzed the appearance of the bread from the aspects of appearance, texture and texture. Internal organization and taste and so on with the common French bread is very different, there are unique advantages. The long-baked bread made by the yeast method will be the direction of development of the bread.