超强筋小麦粉面包烘焙技术研究

为了烘焙出能充分表现超强筋小麦济麦229面粉品质特性的优良面包,设置了4种醒发时间处理、5种酵母和糖用量处理、4种配粉处理,对超强筋小麦面粉的面包品质进行了评价分析。结果表明,在4个醒发时间处理中,当面团醒发时间为30min和面包胚醒发时间为50min时,烘焙的面包品质最好。在5种酵母和糖用量的处理中,利用吐司面包程序时,干酵母和糖的用量分别为6g和24g时烘焙的面包品质最好；利用法式面包程序时,干酵母和糖的用量分别为3g和18g时烘焙的面包品质最好。在4个配粉处理中,200g超强筋小麦济麦229面粉中添加100g普通小麦济麦22面粉的混粉烘焙得到的面包品质最好。因此,适当调整超强筋小麦粉面包的面团、面包胚醒发时间及物料配比,可以烘焙出品质优良的面包。

Study on Bread-Baking Technology of Super Gluten Wheat Flour

In order to bake out fine bread which can fully express the quality characteristics of super gluten wheat Jimai 229, there are several techniques and methods were used including four time treatments of fermentation, five dosage treatments of yeast and sugar, four flour blending treatments. The results are as followings. Within the four treatments of fermentation time, the bread showed excellent quality when the fermentation time of dough and bread dough were 30min and 50min, respectively.And for the five dosage treatments of yeast and sugar, the bread has the best quality baked by toast procedure with amount of dry yeast and sugar was 6g and 24g, respectively, and the bread showed excellent quality baked by French bread procedure with amount of dry yeast and sugar was 3g and 18g, respectively. For the flour blending treatments between Jimai 229 and Jimai 22, the bread quality was changed markedly, and the bread showed the best quality when 100g Jimai 22 flour was blended to 200g Jimai 229 flour. Therefore, for super gluten wheat proper adjustment dough and bread embryo wake up time, to adjust the material to bake out of good quality bread.