Effects of fermentation methods on the baking quality of bread
The effect of fermentation methods on the baking quality of bread was researched. The experimental results showed that fermentation times was more, and fermentation time was longer, baking quality of bread was better, which was mainly displayed as follows: bread volume was bigger, texture of bread core was more exquisite and soft, texture structure of bread core was better. The score gap of fermentation for two times, fermentation for three times and the method of overnight seed dough was small. By comprehensive comparison, fermentation for two times and the method of overnight seed dough were properer for producing bread in baking industry.
NETL
NSTL
万方数据
维普
