1985 Volume 32 Issue 8 Pages 592-596
The relationship between four fermentation conditions in pastry production by the sugar containing sponge dough method and flavor substances in products were investigated using the experiment of orthogonal L8 design. The four fermentation conditions were sponge dough mixing temperature, sponge dough fermentation time, dough mixing temperature and floor time. The flavor substances in the products were analyzed by a headspace gas chromatography. Alcohols and acetone in the products were increased with sponge dough fermentation time. Aldehydes in the products were not affected by the four fermentation conditions. The peak regarded as acetoin was increased with sponge mixing temperature and sponge dough fermentation time.
