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The subject field to examine analysis of bread shrinking, shrinking influence factors of Statistics bread, and on the bread for the first time to shrink the definition and classification. In this study, two aspects of the quality of flour and bread making process to proceed, the experimental analysis of a single factor. Through laboratory experiments, statistical analysis of the quality of gluten, gluten content, falling number, damaged starch content, such as the impact of the change on bread atrophy; combination of laboratory experiments and large-scale production of the workshop, statistical analysis and surface conditions, proofing conditions The steaming conditions change on the bread atrophy, appropriate measures to identify the main factors affecting the shrinking of bread, and study its impact on bread quality indicators, and finally proposed to prevent the bread atrophy. The main conclusions of this paper are as follows: 1, consumers pay more attention to the appearance and taste of the bread requirements. In reality bread production, atrophy is widespread, its generally considered: dough proofing lead to excessive. 2, in order to facilitate the experimental statistical analysis, according to the different levels of atrophy will atrophy bread is divided into the following four categories: severe atrophic moderate atrophic mild atrophy type, partial collapse type. Road for six different powder flour do not see the correlation between flour quality indicators and bread atrophy than, but found that the correlation relationship of each index and bread volume. Gluten is too high, the the severe atrophic majority; majority too low, mild atrophy and partial collapse type. In addition, land values, have a certain impact damage starch content changes on bread atrophy, gluten content changes and moisture, ash, and other quality of atrophy. 4, the amount of yeast is added, the added amount of the old surface plus the water hardness, amount of water, and the mixing time, proofing time, steaming pressure, etc., changes are atrophy with bread has a certain correlation, once old dough fermentation time and bread blank awake the time of the change of bread atrophy more pronounced when proofing time exceeds a certain critical time (60 min), with the extension of the proofing time bread the atrophy degree of increased drastically increased. Proofing time as the main influencing factors research quality indicators bread. With the extension of time proofing bread various quality indicators change as follows: sensory score the best quality bread proofed 40 min; hematocrit first increases and then decreases; height to diameter ratio and the degree of gelatinization steamed skin, flesh, core whiteness were dropped; internal cavity size and moisture content of the upward trend. 6, to to prevent bread atrophy should raw materials to start, and in the process to make an effort. First, the good quality of flour off, the choice of a suitable flour bread dough kneading; followed proper grasp and mastery of a good degree of proofing dough.
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