摘要
研究了主食面包预混粉的基本配料和添加剂的用量。基本预混粉的配料是面包粉４０％、食盐１．６％、白砂糖粉６％、乳化剂０、７５％、氧化剂０．００４５％、还原剂０．０１２％、氯化铵０．０４％，把上述物料进行预混合、包装。在生产面包时再配入面包粉６０％、起酥油６％、即发活性干酵母１．８％、水５４％。主食面包的生产工艺采用快速发酵法。
The formula and the use amount of additive of pre - blent bread flour were studied. The formula of pre - blent bread flour is the bread flour 40%, salt 1. 6%, sugar powder 6%, emulsifiers 0. 75%, oxidizer 0. 0045%,reducing agent 0.012%,NH4Cl 0.04%. These materials were mixed and packed. The pre - blent bread flour and the bread flour 6o%, shortening 6%, instant dry yeast 1. 8%, water 54% are put in mixer when the dough is mixed. The bread production technology adopts the no - time dough metheod.
出处
《食品科技》
CAS
北大核心
2000年第1期18-19,20,共3页
Food Science and Technology
