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新加工的一级面粉分别散装存放在钢板仓内,一种为密封贮藏(仓内垫有1.0mm 塑料薄膜,并填充有纤维),一种为普通的敞开贮藏。仓温分别控制有0℃以上,0℃左右,0℃以下。当贮藏5、10、15天时检查仓温、面粉温度,并分别测定面粉的水份含量、气体形成能力、面粉干面筋含量、制作面包的体积。密闭贮藏的面粉,当贮藏温度>0℃,面粉贮藏10天后工艺品质能明显好转,并在贮藏的一段时间内,面粉品质保持不变。面包制作符合标准质量。在敞开贮藏的面粉,贮藏温度>0℃,5—10天内就能达到良好工艺品质,贮藏在<0℃或0℃,左右的面粉,需8—14天方能达到良好的工艺品质。
Newly processed first-grade flours are individually stored in steel silos in bulk, one for hermetic storage (1.0 mm plastic film in the compartment filled with fiber) and one for normal open storage. Warehouse temperature were controlled above 0 ℃, 0 ℃, 0 ℃ below. When stored for 5, 10 and 15 days, the temperature of the warehouse and the temperature of the flour were checked, and the moisture content of the flour, the gas formation ability, the dry gluten content of the flour and the volume of the bread were respectively measured. Closed storage of flour, when the storage temperature> 0 ℃, the flour quality of the process after 10 days of storage can be significantly improved, and in a period of storage, the quality of flour remained unchanged. Bread production in line with the standard quality. In the open storage of flour, the storage temperature> 0 ℃, 5-10 days to achieve good process quality, stored at <0 ℃ or 0 ℃, flour, take 8-14 days to achieve good process quality.