【摘要】 使用降落仪、面筋仪、发酵仪等先进仪器, 采用正交试验和方差分析等科学方法, 测定了面粉的沉淀值、面筋含量、面粉粘度等质量指标, 以及面团发酵试验, 揭示了不同面粉与不同酵母在发酵过程中的相关性, 对正确掌握发酵规律, 保证面包产品质量具有重要指导意义。更多还原

【Abstract】 Using advanced instrument,such as Falling Number,Glutometic System,Fermentograph,adopting scientific methods for example,perpendicular experiment design and square different the quality index of flour such as sedimentation value,gluten content,viscosity and so on were determined.The experiments of dough fermentation were did.The relativity between different flour and yeast was discovered.It has guiding significance for grasping the law of fermentation and ensuring bread products quality.更多还原