摘要
过夜种子面团法是吸取二次发酵法和快速发酵法的优点研究而成的一种加工面包的新方法。特点是面包体积要比快速发酵法面包大得多,且发酵风味和香气浓郁。该法缩短了生产周期,面包品质好。
The method of previous night seed dough is a new way on processing bread assimilating the virtues of the two stage fermentation method and fast fermentation method. The volume of bread is bigger than others, the fermentation flavor and fragrance is very rich and nice. This method has shortened processing periods and getting favorable quality.
出处
《食品工业》
北大核心
2006年第6期27-29,共3页
The Food Industry
关键词
过夜种子面团
方法
黑米糖化
previous night seed dough
method
black rice saccharification
