| 摘要 |
<p>Conventional extrusion baking process is preceded by a drying and/or roasting operation for the material which has undergone the kneading, raising and baking stages. The drying and/or roasting operation has the purpose of reducing the moisture content in the material to be processed to bread from 35-38% to under 10%. The first stage is a conventional process of preparing the usual raw materials of flour, water and additives by kneading, dough raising and baking. Drying and/or roasting to reduce the moisture content to under 10% and fine grinding precede the extrusion baking. Fresh flour can be added before the last stage at a rate of 20-40%. The best results were achieved by keeping the conditions directly ahead of the extrusion nozzle at 125-145 deg.C and 160-200 bar. This turns the pale colour of extrusion baked bread into a golden brown and improves its aroma and pH value.</p> |
