摘要
通过气相色谱仪测定种子面团低温发酵法及传统方法所制面包香气含量的比较研究，得到不同工艺所制面包芳香物质的含量顺序。
Comparing fragrance contents of bread made by low temperature sponge and dough method with those of bread made by traditional method, which were determined by means of gas chromatography, the sequence of fragrant substance contents of bread made by different sponge and dough methods was obtained.
出处
《粮食与饲料工业》
CAS
北大核心
1997年第9期28-30,共3页
Cereal & Feed Industry
关键词
低温发酵
面包
芳香物质
发酵工艺
low termperature sponge and dough method bread fragrance content
