摘要
以面包粉、全麦粉、黑米粉为复配杂粮原料,采用常温发酵法、低温中种发酵法、低温冷藏发酵法制作农夫面包,从感官评定、面包的比容及质构等方面研究不同发酵方法对农夫面包品质的影响。研究结果表明,从面包感官评定来说,低温中种发酵法所制的农夫面包品质最好,常温发酵法所制的农夫面包品质较差;从面包的比容来说,常温发酵法比容值低且农夫面包品质较差,低温中种发酵法比容值最大且农夫面包品质最好;从面包质构结果来说,低温中种发酵法所制的农夫面包品质最佳,其次为低温冷藏发酵法农夫面包,常温发酵法所制的农夫面包品质最差。
In this paper,bread flour,whole wheat flour,black rice flour for complex grains raw materials,production of miscellaneous grains farmer bread. The effects of different fermentation methods on the bread quality of farmer are studied from sensory evaluation,texture and the specific volume of bread. The results show that：from the sensory evaluation of bread the low-temperature fermentation in the system of bread make by the best quality,room temperature fermentation of bread make by poor quality. From the specific volume of bread,the specific temperature of fermentation at room temperature has the lowest value,the quality is poor,low-temperature fermentation in the specific capacity has the largest value,the quality is best.From the results of bread texture,the quality of farmers bread in the low-temperature fermentation method is the best,followed by the low-temperature frozen fermentation bread,the room temperature fermentation is the worst quality of bread.
作者
崔震昆
朱琳
杨心萍
赵煜
周亮
CUI Zhenkun ZHU Lln YANG Xinping ZHAO YU ZHOU Liang(School of Food Science, He＇nan Institute of Science and Technology, Xinxiang, He＇nan, 453003, China College of Xinke, He＇nan Institute of Science and Technology, Xinxiang, He＇nan 453003, China)
出处
《农产品加工（下）》
2017年第1期15-18,20,共5页
Farm Products Processing
基金
2016年川菜发展研究中心餐饮科学技术与产业化项目(CC16Z16)
2016年度河南科技学院"大学生创新创业训练计划"(2016CX051)
关键词
农夫面包
发酵法
质构
面包品质
farmers bread
fermentation
texture
bread quality
