王志远

    摘 要：在面包的制作过程中，合理应用发酵乳粉能改变面包的风味，更好地满足人们的口感需要。发酵乳是用牛乳等动物乳经乳酸菌或益生菌发酵制成的一种乳制品，由于保存时间有限，对运输和应用的时间有严格的要求。通过特殊的工艺方法可将发酵乳制成发酵乳粉，延长保质期。基于此，本文重点阐述了面包制作中应用发酵乳粉的作用及实施策略。

    关键词：面包制作;发酵乳粉;基本原料;实施策略

    Function and Implementation Strategy of Fermented Milk Powder in Bread Making

    WANG Zhiyuan

    (Tianjin Vocational Institute， Tianjin 300350， China)

    Abstract： In bread making process， reasonable application of fermented milk powder can change bread flavor， to better meet people’s taste needs. Fermented milk is a kind of dairy product made from animal milk fermented by lactic acid bacteria or probiotics. Because of limited storage time， there are strict requirements for transportation and application time. The fermented milk powder can be made into fermented milk powder by special processing method， and the shelf life can be prolonged. Based on this， this paper will focus on the application of fermented milk powder in bread production and implementation strategy.

    Keywords： bread making; fermented milk powder; basic raw materials; implementation strategy ......