| Abstract: | By the experiment
of the fermented dough volumes with different contents of corn germ-residue. The effect on
the gas-retaining and mature time were analyzed. The results showed that the effect of
corn germ-residue on gluten structure and the change of carbon sources available for yeast
directly affected the maximal volume and fermenting rate of fermented dough. As the
quantity of corn germ-residue increased, the maximal volume decreased and the fermenting
time was shortened. When addition amount of corn germ-residue was not more than 3%, the
volume of fermented dough was near the same as that of flour special for bread; When
addition amount of corn germ-residue reached 9%, the volume of fermented dough will be
about 18% down. |
