WINTERTemplateAReserchofFactorsAffecting the Fermentation of DoughGroup9:HOUXiangyu2008010881YUGuo2008010884TUMengyuan2008010844TAOJianping2008010870MENGXiangnan2007010832
WINTER Template Group9 Group 9: HOU Xiangyu 2008010881 YU Guo 2008010884 TU Mengyuan 2008010844 TAO Jianping 2008010870 MENG Xiangnan 2007010832
WINYLER·BackgroundTemplate·Design&ImplementationofExperiment·DataAnalysisConclusion
WINTER Template •Background Outline •Design & Implementation of Experiment •Data Analysis •Conclusion
WINTERTemplate1. Introduction Of Idea
WINTER Template 1. Introduction Of Idea
1.1Flourandwheaten-foodKNTERtemadeofcommoncrudemadeofleavendoughdoughcookedbyboilingwater.cookedbysteaming
WINTER Template 1.1 Flour and Cooked-wheaten-food • made of common crude dough • cooked by boiling water • made of leaven dough • cooked by steaming
1.2YeastversusWINTERTemplatePro.Pro:Dough:whiterand softerProtect organic nutritionFermentation:fasterGoodtasteEnvironment:casualCon:Con:Dough:yellowDestroyorganicnutrition,Fermentation:slowDestroyVitaminBEnvironment:strict
WINTER Template 1.2 Yeast versus Baking-soda Pro: Dough: whiter and softer Fermentation: faster Environment: casual Con: Destroy organic nutrition, Destroy Vitamin B • Pro: Protect organic nutrition Good taste • Con: Dough: yellow Fermentation: slow Environment: strict