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0.8%。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。450 g面包在15℃下冷却30 min，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 ℃30 min cooling, water drops to 36 %, achieve the bread packaging requirements for temperature and moisture index.
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