焙烤食品加工(中英文)解析.pptVIP

1、The type and level standard of flour 2、Evaluation of the quality of flour 3、Chemical composition and processing performance of flour 3. Oil 5、Bulking agent A、Basic process of bread production 4. The oil 面团调制的目的 Dough modulation purpose: 1、使各种原料充分分散和均匀混合 1. Make all kinds of raw materials fully dispersed and evenly mixed. 2、加速面粉吸水而形成面筋 2. Accelerate the suction of flour and the formatting of gluten. 3、促进面筋网络的形成 3. Promote the formation of gluten network. 4、拌入空气有利于酵母发酵 4 Stir it in the air is good for the fermentation of yeast. (6) The bread cooling and packaging The bread