玉米胚芽面包面团的发酵性能

通过对不同玉米胚芽渣添加量的面包团发酵体积的试验，分析了玉米胚芽渣添加量加面团保气性和成熟时间的影响。试验结果表明：玉米胚芽渣对面筋结构的影响以及酵母可利用的碳源量的变化直接影响到面团发酵的最大体积和发酶速度，随着胚芽渣添加量的增加，面团发酵后的最大体积减小，发酵时间缩短。当胚芽渣添加量（按质量计）不大于３％时，胚芽面包面团发酵的最大体积与面包专用粉基本相同，但当胚芽渣达到９％时，面团发酵的最大体

Fermentation Behavior of Corn-Germ Dough

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 germresidue 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.