摘要
本研究采用不同的加水量和3种发酵方法,评估了其对面包体积、孔隙结构、质地、感官品质和营养成分的影响,旨在为全麦面包的生产提供重要指导,以满足消费者对高品质健康食品的需求。
This study evaluated the effects of different amounts of water added and three fermentation methods on bread volume,pore structure,texture,sensory quality,and nutritional composition.The aim is to provide important guidance for the production of whole wheat bread and meet the demand of consumers for high-quality and healthy food.
作者
陈大鹏
CHEN Dapeng(Heilongjiang Agricultural Vocational and Technical College,Jiamusi 154000,China)
出处
《现代食品》
2023年第24期226-228,共3页
Modern Food
关键词
全麦面包
加水量
发酵方法
whole wheat bread
water addition
fermentation method
