玉米胚芽面包面团的发酵性能①

Fermentation Behavior ofCorn-Germ Dough

By the experimentof the fermented dough volumes with different contents of corn germ-residue. The effect onthe gas-retaining and mature time were analyzed. The results showed that the effect ofcorn germ-residue on gluten structure and the change of carbon sources available for yeastdirectly affected the maximal volume and fermenting rate of fermented dough. As thequantity of corn germ-residue increased, the maximal volume decreased and the fermentingtime was shortened. When addition amount of corn germ-residue was not more than 3%, thevolume of fermented dough was near the same as that of flour special for bread; Whenaddition amount of corn germ-residue reached 9%, the volume of fermented dough will beabout 18% down.