【摘要】 对麦麸酸面包制作工艺进行了研究,并针对酸性面团中小麦麸皮发酵液与面粉的配比及其对面包感官品质的影响进行了探讨.结果表明:以干酪乳杆菌发酵小麦麸皮制得的酸麦麸与面粉混合,加入活性干酵母再发酵制成酸面团,经过焙烤可制成小麦麸酸面包.该法生产的面包在面包体积、口感、风味、保鲜期和营养品质上较普通面包有明显的改善.更多还原

【Abstract】 The baking process of sour bread produced by wheat bran was studied,and discussion on the fermentation liquid of wheat bran and flour ratio for sour dough,and the influence on sensory quality of the bread. The results show that the sour dough which is made by mixing flour with starter which is made by Lactobacillus ferment wheat bran,improved of volume, taste,flavour,shelf life extension,and nutrition improvement for the bread.更多还原