hongbei，yigetianmiyouwennuandeaihao，kanzhedangaohuobingganzaikaoxianglimanmanchengxing，mimanmanwudexiangqirangrenchenzuizaixingfuli。danhongbeideguochengzhongkebushinamejiandan
，zhelifenxiangxiamianfenjiaobanzhishi。

影響攪拌的因素

1、jiaobanjisudu。jiaobanjidesududuijiaobanhemianjinkuozhandeshijianyingxianghenda
，kuaisujiaobanmiantuanjuanqishijiankuai，dadaowanchengdeshijianduan
，miantuanjiaobanhoudexingzhijiaohao。rumansujiaobanzesuoxujuanqideshijianjiaojiu

，ermiantuandadaowanchengjieduandeshijianjiuchang。ruguomianjinteqiangdemianfenyongmansujiaoban
，zewufashimianjindadaowanchengdejieduan，mianjinshaochademianfenzaijiaobanshiyingbimianyonggaosu，yimianshimianjindaduan。

2、shuifen。shuifendeduoshaojiangyingxiangmiantuanderuanying
，rushuifenshaohuishimiantuandejuanqishijiansuoduan，mianfendekeliweinengchongfenshuihua，zhishimianjindexingzhijiaocui，zaikuozhankaishibujiu，jiuyishimianjinjiaoduan，wufazaishimianjinchongfendikuozhan，suoyizuochulaidemianbaopinzhijiaocha。xiangfan，ruguoshuifenguoduo
，zehuiyanchangjuanqideshijian，yidandadaojuanqijieduanjiuhenrongyizaochengmianjindaduan，suoyizheshiyaotebiexiaoxin。lingwai，mianfendexishuiliangyezhijieyingxiangshuifendetianjia，yidingyaozhangwomianfendexishuiliang。

3、溫度。麵團溫度低所需卷起的時間較短，而擴展的時間應予延長;ruguowendugao，zesuoxujuanqideshijianjiaochang。ruguowenduchaoguobiaozhuntaiduo，zemiantuanhuishiqulianghaodeshenzhanxinghedanxing，juanqihouwufadadaokuozhandejieduan，shimiantuanbianchengcui、濕，對麵包的品質影響也很大。

4、麵mian團tuan攪jiao拌ban的de數shu量liang。攪jiao拌ban麵mian團tuan的de時shi候hou，攪jiao拌ban機ji的de能neng量liang也ye有you一yi定ding的de負fu荷he力li

，過guo少shao和he過guo多duo都dou會hui影ying響xiang到dao攪jiao拌ban的de時shi間jian
，原yuan則ze上shang麵mian團tuan的de一yi次ci攪jiao拌ban數shu量liang以yi不bu低di於yu規gui定ding量liang的de三san分fen之zhi一yi和he不bu超chao過guo規gui定ding量liang為wei原yuan則ze。

5、配方的影響。配方中如果柔性原料過多，則所需卷起的時間較久
，攪拌的時間也相應延長；如果韌性原料過多
，則所需卷起的時間較短，其麵筋的擴展時間也短。

全蛋與糖粉攪打法