采用红外水分测定仪测定面包在发酵、烘烤和冷却过程中各层水分的变化，研究面包在发酵、烘烤和冷却过程中各层水分的变化规律。面包面团在发酵过程中，皮部、瓤部和整个面包的水分含量上升，面包面团皮部水分上升12．7％，瓤部水分上升0．4％，整个面团上升O．8％。面包在烘焙过程中，热量随着水分汽化冷凝由面包皮层向瓤部转移而传递的，面包瓤部水分也因之升高，面包皮层水分蒸发降低。面包皮层水分从43％降到4．1％，面包瓤部水分先增加后减少，最高达到45．3％，烘烤结束后水分为44．6％，水分增加1．6％，面包整体水分下降7．5％。面包在冷却过程中，水分从面包瓤向皮部转移，面包皮层水分上升，瓤部水分下降。面包冷却结束时，水分从内到外依次下降。450g面包在15℃下冷却30min，水分下降到36％，达到面包包装要求的温度和水分指标。

In order to control the bread quality and health security , change rules of t moisture of each bread layer in the process of baking bread was researched through measuring the moisture of each bread layer by infrared moisture tester. the moisture of skin, flesh and a whole bread inside increased, skin water rose 12.7%, flesh of water to rise 0.4 %, the dough to rise 0.8 %. Bread in the baking process, heat with the water vaporization and condensation from bread cortex to the flesh metastasis and delivered , crumb water are elevated, bread cortex evaporation reduction. Bread cortical water decreased from 43%to 4.1%, crumb water first increased and then decreased, peaked at 45.3%, after baking 44.6%moisture, moisture increased 1.6%, down 7.5%overall moisture bread. Bread in the cooling process , the moisture from the skin of bread crumb to transfer water to rise, cortex, and water drops. Bread after cooling, moisture from the inside to the outside of a descending order. 450 g bread at 15

为探讨两种α-淀粉酶（LD、XHY）对面包基础粉品质影响，采用降落值法、稠度仪法、拉伸仪法及质构分析法测定面包基础粉中淀粉酶活力、面团流变学特性、面包质构特性、面包比容和高径比。结果表明，添加两种α-淀粉酶可增强面包基础粉淀粉酶活力、增加面团跌落值和延展性、降低吸水率、缩短稳定时间；且添加XHY淀粉酶可明显增大面包比容、高径比，改善面包质构特性，故可选取其添加于面包基础粉中，适宜添加量为50mg／kg面包基础粉。

Effect of two kinds of amylase on the rheological properties of dough,texture properties, specific volume,height-diameter ratio of bread were measured by methods of falling number, consistograph,extensograph and texture analysis. The results showed that the amylase activity of raw bread powder was enhanced for the falling number increased. The extensibility of flour was increased, water absorption and stability time was decreased by adding the two kinds of amylase. Specific volume and height-diameter ratio was increased and texture properties of bread with the raw bread powder were improved. XHY amylase was optimal to add into raw bread flour with addition of 50mg per kg raw bread flour.

研究葡萄糖氧化酶(GOD)、转谷氨酰胺酶(TG)和脂肪酶(LIP)复配使用对面包硬度、弹性及水分迁移影响;结果表明,添加复合酶均能在面包贮藏期有效延缓面包老化、增强面包保持弹性能力、提高面包保持水分能力。其中,转谷氨酰胺酶30 ppm、脂肪酶20 ppm组合对延缓面包硬度增加效果最明显;葡萄糖氧化酶20 ppm、脂肪酶10 ppm组合对保持面包弹性能力最显著;葡萄糖氧化酶20 ppm、转谷氨酰胺酶30 ppm组合对保持面包水分作用最明显。

Effects of complex application of glucose oxidase(GOD),transglutaminase(TG)and lipase(LIP)on the hardness,elasticity and moisture migration of the bread were studied. Results show that addition of complex enzymes could effectively delay the aging of bread,increase the elasticity holding capacity and improve the water retention capacity during the storage period. Among them, adding TG 30 ppm and LIP 20 ppm had the most obvious effect on delaying the hardness of bread, adding GOD 20 ppm and LIP 10 ppm was best for elasticity holding capacity,and adding GOD 30 ppm,TG 20 ppm was best for the water retention capacity of the bread .

将米糠高品质膳食纤维（RB-HQDF）应用于面包的生产中，通过对RB-HQDF不同添加量面包的质构测定分析及其感官品质评定，结果表明，随着RB-HQDF添加量的增大，面包的硬度增加，比容减小，感官评分总体上呈下降趋势，确定RB-HQDF在面包中的最大添加量为9%，此时面包的口感细腻，质地柔软有弹性，风味纯正，带有淡淡的米糠香味。同时，RB-HQDF面包保水性和老化度明显优于对照组，RB-HQDF的添加有利于延长面包的货架期。

Rice bran high quality dietary fiber (RB-HQDF) was applied into the bread production. Through sensory evaluation and bread texture analysis with different amounts of RB-HQDF, the maximum addition of RB-HQDF into bread was determined as 9%. Under this condition, the bread had good flavor. It was soft and resilient and had slight fragrance of rice bran. Meanwhile, the water retention and aging degree of RB-HQDF bread was better than control group, which proved the addition of RB-HQDF could extended the shelf life of the bread.

以面包专用面粉为主料，以面粉的5%、10%、15%、20%、25%的大豆糖蜜替代白糖，添加酵母、改良剂等食品添加剂，采用“一次发酵法”来制作面包。以感官评定为指标，并对面包的水分、比容、酸度、质构等性质进行测定，结果表明，添加10%的大豆糖蜜制作的面包品质较好，且大豆糖蜜有助于面包面团的发酵。

This research, with special bread flour as the main raw material, using soybean molasses with the proportions of 0. 5%, 10%, 15%, 20% and 25% of flour as sweetener and adding yeast, improvers and other accessories, makes bread by direct fermenta-tion method. The characteristics of the moisture, specific volume, pH value and texture of the products are determined by taking senso-ry evaluation as an indicator. The results show that the bread with the adding of 10% soy molasses has good quality and soy molasses is helpful for bread dough fermentation.